Spaghetti with greens and anchovies recipe
Created by The Tesco Recipes team
If you like anchovies, then you'll love this simple spaghetti recipe. It's packed with spring greens in a lemony garlic sauce that makes it perfect for a fast and fresh midweek meal. Don't forget to top with plenty of Grana Padano!
See method- Serves 4
- Takes 30 mins
- 457 calories / serving
Ingredients
- 2 tbsp vegetable oil
- 2 red onions, thinly sliced
- 3 garlic cloves, crushed
- 1 red chilli, finely diced, deseeded if you like
- 2 lemons, 1 zested and juiced, 1 cut into wedges
- 50g tin Tesco Finest Cantabrian anchovy fillets, chopped, oil reserved
- 250g fresh greens, tough core discarded, leaves thinly sliced
- 350g spaghetti
- 50g grated Grana Padano
Each serving contains
- Energy
- 1925kJ 457.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 63.5gProtein 18.4gFibre 5.9g
Method
- Heat the oil in a lidded, high-sided frying pan over a medium heat. Fry the onions with a pinch of salt for 12-15 mins until softened and caramelised. Add a splash of water if they darken too quickly.
- Add the garlic, chilli, lemon zest, anchovies and their oil; cook for 2-3 mins until the anchovies start to break down. Add the greens and 200ml water; season, then cover and cook over a low-medium heat for 6-8 mins until the greens are tender.
- Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 100ml pasta water, then stir both into the greens mixture along with the lemon juice and most of the cheese.
- Use tongs to toss together well until the cheese has melted and the sauce is glossy. Divide among plates, then top with the rest of the cheese and a twist of black pepper. Serve with the lemon wedges for squeezing over.
- See more Spaghetti recipes
