Pasta with black cabbage, anchovies, and breadcrumbs is a seasonal first course with a bold character, perfect for those who love simple yet intense flavors. It’s a rustic, tasty, and quick recipe, ideal for preparing on cold winter days when we have little time but want to serve a delicious dish. The black cabbage is sautéed with garlic, extra virgin olive oil, and anchovy fillets, which melt creating a fragrant and rich base, irresistibly wrapping the pasta.
To complete the dish, I’ve added crispy bread crumbs, toasted in the pan, which give a rustic note and a pleasant texture. Try my recipe and you’ll serve a simple classic full of flavor.
Here are some more ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 6 oz pasta
- 7 oz black cabbage
- 3 fillets anchovies in oil
- 1 clove garlic
- 1.5 oz rustic bread
- extra virgin olive oil
- salt
- chili pepper (to taste)
Tools
- 2 Pans
- Pot
- Colander
- Mixer
Preparation
Clean the black cabbage by removing the hardest stems, wash it well and cut it into strips.
In a pan, sauté the garlic with the anchovies, a pinch of chili pepper (to taste), and a drizzle of oil, until the fillets have disintegrated.
Add the black cabbage, salt, and cook until tender, adding a little hot water if needed (1).
Chop the bread in the mixer to obtain breadcrumbs. You can remove the crust or leave it, according to your taste.
Heat a drizzle of oil in another pan and toast the bread until golden and crispy. At the end, transfer it to a plate (2) so that it doesn’t burn from the heat of the pan.
Cook the pasta in salted boiling water for the required time.
Drain it and pour it into the pan with the black cabbage, stir for a minute over high heat, then turn off and add the breadcrumbs (3).
Pasta with black cabbage, anchovies, and breadcrumbs is ready to be served… enjoy your meal!
Advice and Notes
You can use leftover bread you have at home (whole grain is fine too) or sandwich bread.
You can use anchovies in oil or salted anchovies. If you prefer the latter, carefully remove the excess salt.
FAQ (Questions and Answers)
Do I need to blanch the black cabbage before putting it in the pan?
I prefer to cook it directly in the pan, adding a little water to prevent it from drying out, so it remains more flavorful. However, you can blanch it in salted water if you want.
