Steps

• Here is my waste-free pasta, let’s see how I prepared it.

  

• Detach the green leaves and remove the fibrous part.

  

• Wash the leaves under running water and drain them.

  

• Heat a drizzle of oil, add a chopped garlic clove and a sliced chili pepper. Sauté and then add the anchovies, mash them and let them dissolve in the oil.

  

• Add the chicory leaves and cook in the wok with a lid, adjust salt if necessary, as the anchovies are already salty.

  

• Cook the pasta al dente and drain it, keeping some cooking water. Combine the pasta with the sauce, mixing well and adding some cooking water if necessary to blend.

  

• Serve immediately, optionally garnishing with a drizzle of extra virgin olive oil and a sprinkle of black pepper.