PASTA WITH KALE AND CHILLI

Serves 4

250g pasta

4 Tbsp olive oil

Pinch or two chilli flakes

2 garlic cloves

4 anchovies or 12 black olives (stoned)

200g kale (about 1 bunch), stalks removed

Juice of ½ lemon

50g parmesan cheese, grated

Method

Bring a large pot of heavily salted water to the boil.

Meanwhile in a large frypan add the oil, anchovies and garlic.  Cook over a moderate heat until the anchovies melt into the oil, add the kale and cook for a few minutes so that the kale wilts (about 2-4 minutes).

Cook the pasta as directed on the packet or if fresh for 2-3 minutes, drain ensuring that you reserve 1 cup of the cooking water.

Add the cooked pasta to kale, squeeze over the lemon juice, season with salt and cracked pepper and a handful of freshly grated parmesan.  Toss well to combine, add 1-2 tablespoon of the cooking water to loosen up the juices in the pan, toss again to combine adjust seasoning and serve with more parmesan cheese.