Pasta with cabbage and anchovy-spiked bread crumbs
Author: 
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ head cabbage, shredded
  • ¼ cup panko or regular bread crumbs, preferably homemade
  • 8 cloves garlic, 3 minced and 5 thinly sliced
  • 5 filets anchovies packed in olive oil
  • 2 tbsp olive oil
  • ½ tsp red chile flakes
  • ½ lb dry pasta (penne works best)
  • Salt and ground black pepper to taste
  • Parsley for garnish
Instructions
  1. Heat 1 tsbp oil in a large skillet over medium heat. Add the anchovies and fry, using a wooden spoon to break them up and blend into the oil. Then add the minced garlic and cook for a minute. Next, stir in the bread crumbs and mix well, making sure that the anchovies are evenly dispersed through the bread crumbs. Cook for a couple of minutes until golden brown. Season with pepper and move to a paper towel-lined plate.
  2. Bring a large pot of well salted water to a boil. Cook the pasta until al dente and drain.
  3. In the mean time, heat the remaining oil in the same skillet over high. Stir in the sliced garlic and red chile and cook until the garlic turns a nice golden color. Add the cabbage and cook until the cabbage starts to brown at the edges. The trick here is to do it over high heat so that the cabbage is not simply sweating. (If the heat is too low or the skillet overcrowded you'll end up with a soggy mess.)
  4. Add the pasta to the cabbage and mix. Stir in the bread crumbs (reserve some for garnish if you like). Taste for salt and pepper.
  5. Garnish with parsley and serve.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/pasta-with-cabbage-and-anchovy-spiked-bread-crumbs/