Orecchiette with cavolo nero, anchovies & pangrattato

• orecchiette300g g

  (or any short pasta)

• olive oil↗4 tbsp tbsp
• crusty bread↗2 slices

  (stale if possible), crusts removed and blitzed into breadcrumbs

• fat red chillies↗2

  deseeded and thinly sliced

• fat garlic cloves↗5

  thinly sliced

• anchovies↗8-10

  in oil, chopped

• cavolo nero↗200g g

  stalks removed, finely shredded

• lemon↗1

  zested and juiced

Step-by-step instructions

1. 1

   Bring a large pan of salted water to the boil and cook the pasta following pack instructions. Meanwhile, heat 1 tbsp oil in a large frying pan and add the breadcrumbs. Toast until they are golden and crispy, then tip out onto a plate and set aside. Wipe the pan clean with kitchen paper.

2. 2

   Heat another 2 tbsp oil in the pan and add the chilli, garlic and anchovies. Sizzle for 1-2 mins but don’t let the garlic brown. Add a drizzle of the oil from the anchovies, stir and set the pan aside.

3. 3

   When the pasta has 2 mins to go, add the cavolo nero. Remove a cup of cooking water before draining the pasta, then tip it into the frying pan and return to the heat. Add a splash of cooking water, the remaining 1 tbsp oil (along with another drizzle from the anchovies if the pasta looks dry) and the lemon zest and juice. Season well and cook for 1-2 mins, tossing everything together and adjusting the seasoning if necessary. Serve in bowls scattered with the pangrattato.