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Penne with chicory & anchovies 

Penne with chicory & anchovies

Penne with chicory & anchovies 

SERVES 4

400g penne rigate or pasta shapes of your choice

4 tbsp extra virgin olive oil

300g (trimmed weight) chicory

sea salt and black pepper

3 garlic cloves, peeled and finely chopped

1 medium red chilli, finely chopped

1 tsp fennel seeds, coarsely crushed

finely grated zest of 1 lemon, plus

1 tbsp juice

10 salted anchovy fillets, finely chopped

6 tbsp coarsely chopped flat-leaf parsley

TO SERVE

4 tbsp fresh breadcrumbs, briefly fried

extra parsley

Separate the chicory leaves and cut them into long, thin strips.

Cook the pasta according to the packet. At the same time, heat half the olive oil in a large frying pan over a medium heat, add the chicory, season and fry for 5 minutes until softened, stirring frequently, adding the garlic, chilli, fennel seeds and lemon zest a minute or so before the end. Remove from the heat and stir in the anchovies, parsley and a tablespoon of lemon juice.

Drain the pasta, but not too thoroughly, and return it to the saucepan. Add the contents of the frying pan and remaining oil and toss. Serve scattered with extra coarsely chopped parsley and fried breadcrumbs. 

 

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