Contributed by (Recipe adapted from “How to Cook Everything” at www.howtocookeverything.tv)

Ingredients

Salt and Black pepper to taste
1/4 C extra-virgin Olive oil
4 cloves Garlic, crushed
4 or more Anchovy fillets (optional)
1 dried Red chile, like serrano
3 Bay leaves
1 (1 1/2- to 2-lb) head Savoy cabbage, cored and shredded
1 C Stock or dry White wine
1 lb dried Pasta, like spaghetti
chopped fresh Parsley leaves, for garnish

Instructions

Set a large pot of water to boil and salt it. Put the oil, garlic, anchovies, chile, and bay leaves in a large, deep skillet or casserole and turn the heat to medium. Cook just until the garlic colors, then add the cabbage and raise the heat to high. Cook, stirring occasionally, until the cabbage browns a bit. Add the stock and continue to cook until the cabbage becomes tender, about 10 minutes. Meanwhile, cook the pasta. When the pasta is tender but not mushy, drain it, reserving some of the cooking water. Toss the cabbage and pasta together, adding some of the cooking liquid if necessary to moisten the mixture. Taste and adjust seasoning with salt and pepper, garnish with the parsley, and serve.

Read more recipes