Summer Pasta

What started out as a drama pasta, became one of the best pastas I've had all summer... The original recipe demanded anchovies and I read it as artichokes! However, those marvelous chokes added drama to a chilled August day!


600g of Spaghetti 

Tuscan Kale, I, like Miss Dhal, substituted it with Cabbage


1 tin of artichokes

4 cloves of wild garlic, finely chopped
Zest of one lemon, along with a teaspoon of lemon juice (you don't need a lot because the artichokes are zesty).  
Handful of parsley
Half a cup of white wine
Half a cup of Olive Oil
A big generous pinch of chilli flakes
A big handful of grated Parmesan
A knob of butter

First roughly chop your black kale, and quickly pan- fry it in a bit of butter. When it is slightly crispy round the edges, take off the heat and leave by the side.

Cook your spaghetti. Whilst the spaghetti is cooking, put your anchovies and olive oil in a pan, with the garlic, lemon juice, and chilli. After a few minutes, add the wine, and the parsley. Stir with a wooden spoon so the anchovies melt into the sauce. By now your pasta should be cooked. Drain it, and then pour the sauce on it back in the pan, adding the lemon zest and cheese making sure it's coated with all the loveliness.

Share it with your loved ones, and be thankful for every bite and for every little blessing you have.


Popular Posts