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Italian Curly KaleNoodles⏱ 25 minServes 2

Italian Curly Kale Aglio e Olio with Anchovy & Chilli

Aeroveg Italian Curly Kale wilted into a golden anchovy and chilli aglio e olio — peppery, silky, and ready in under 30 minutes.

Italian Curly Kale Aglio e Olio with Anchovy & Chilli
Aglio e olio looks simple and tastes expensive — and Aeroveg Italian Curly Kale makes it genuinely excellent. The kale's hearty, slightly bitter curls hold their ground against the richness of anchovy-infused olive oil, softening just enough to become silky while still offering something to chew. A handful of toasted breadcrumbs at the end adds crunch that turns a pantry pasta into something you'll cook on repeat.

Method

  1. Cook the pasta. Bring a large pot of heavily salted water to the boil. Cook spaghetti until 2 minutes shy of al dente — it will finish in the oil. Reserve 1 cup of pasta water before draining.
  2. Toast the breadcrumbs. Heat 1 tbsp olive oil in a wide pan over medium heat. Add breadcrumbs and stir constantly for 2–3 minutes until golden and crisp. Remove to a plate and set aside.
  3. Build the base. In the same wide pan over low heat, add remaining olive oil. Add garlic and anchovies. Cook gently, stirring, until garlic is pale golden and anchovies have completely dissolved into the oil — about 3–4 minutes. Add chilli and cook 30 seconds more.
  4. Wilt the kale. Add Aeroveg Italian Curly Kale to the pan with a generous splash of pasta water. Toss and cook over medium heat for 2–3 minutes until wilted but still bright green.
  5. Finish the pasta. Add drained spaghetti directly to the pan. Toss with another splash of pasta water, working everything together until the sauce is glossy and coats every strand. Add lemon zest and a generous grind of black pepper.
  6. Serve. Divide between two bowls. Top with toasted breadcrumbs and freshly grated cheese. Eat immediately.
Aeroveg tip: Italian Curly Kale needs a proper 2–3 minutes in a hot pan to wilt into the oil — it won't collapse the way baby spinach does. Add a splash of pasta water and give it time: the starchy liquid helps the leaves soften and turn almost creamy against the spaghetti.