Florentine dairy-free pizza
Hit your 5-a-day target in one go with this crisp pizza piled high with veg, suitable for the lactose-intolerant
Garlicky linguine with cabbage & anchovy
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g linguineor spaghetti
- 1 small Savoy cabbagecut into 1cm-wide slices
- 4 tbsp olive oil
- 5 garlic clovesthickly sliced
- 50g can anchovyin olive oil
- large pinch crushed chilli flakes
For the crispy crumbs
- 1-2 tbsp olive oil
- 50g fresh white breadcrumb
- 4 tbsp finely chopped parsley
- 2 tbsp freshly grated pecorinoor Parmesan
Nutrition: per serving
- kcal622
- fat23g
- saturates4g
- carbs82g
- sugars7g
- fibre7g
- protein22g
- salt1.7g
Method
step 1
Cook the linguine in a large pan of boiling, salted water following pack instructions, adding the cabbage for the final 4 mins of cooking time.
step 2
Meanwhile, heat the oil in a very small saucepan and gently cook the garlic. As soon as it starts to turn golden, lift out with a fork and set aside – it’s very important that the garlic does not brown or it will spoil the flavour of the oil.
step 3
Add the anchovies and their oil, and cook for 1-2 mins, mashing with a fork. Add about 150ml of hot water (take a ladle or two from the pasta pan) and simmer very gently until the pasta is ready.
step 4
To make the crumbs, heat the oil in a large pan and cook the bread and parsley, stirring frequently, for 5 mins until crisp and golden. Mix in the cheese.
step 5
Drain the pasta quite lightly and return to the pan. Add the anchovy sauce, garlic, chilli and plenty of black pepper. Toss well to combine, then divide between bowls, scatter with the hot crumbs and serve.
