This is a stress-free easy going pasta you can make within 15 minutes. I like making this recipe on a hot summer day and pair it with ice-chilled Italian white wine.
Ingredients (2 servings)
3T olive oil
2 cloves of garlic (thinly sliced)
1 small whole dried chili
40g canned anchovies (drained and chopped)
150g spaghetti
80g cabbage
2T pasta water
black pepper (optional)
parmesan cheese (optional)
Step 1:
On a pan, add olive oil, garlic, and chili, and place the pan on a low heat till garlic starts to turn color and the oil is infused with garlic flavor.
Step 2:
Add anchovies to the pan and turn off the heat.
Step 3:
In a large pot of salted boiling water, add spaghetti and cook 2 minutes less than the suggested cooking time written on the package.
Step 4:
Add spaghetti to the pan and turn on the heat.
Step 5:
Cook cabbage for 10 seconds in the pasta water.
Step 6:
Add cabbage to the pan and blend everything well. Add pasta water to adjust the liquid level.
Step 7:
Sprinkle black pepper and parmesan cheese before serving.
Sommelier tip:
This dish pairs well with Gavi! Gavi is a wine DOCG zone in Piedmont, close to the Ligurian border. The region is known for dry white wines made exclusively with the local Cortese grapes. Gavi wines tend to be fragrant and have a nice pleasant acidity like meyer lemon. It pairs well with savory dishes and therefore perfect with anchovy flavor.
My recommendation : La Scolca Gavi Di Gavi Black Label
This was around $40 Eataly LA. Well balanced wine with a beautiful lively acidity.
