Match the hearty taste of whole-grain noodles with anchovy, red pepper, and pecorino Romano cheese. Lest those flavors get too heavy, brighten with a squeeze of lemon juice.

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Credit: Caitlin Bensel

Recipe Summary test

20 mins
20 mins
Serves 4 (serving size: about 1 1/4 cups pasta mixture, 1 tbsp. cheese, and 1 lemon wedge)


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to directions. Reserve 1 cup cooking liquid; drain.

  • While pasta cooks, melt butter in a large skillet over medium. Cook until butter is browned and very fragrant, 2 to 3 minutes. Add oil, garlic, anchovies, thyme, and pepper. Cook, stirring constantly, until anchovies dissolve and garlic begins to brown, about 1 minute. Add kale; cook, stirring often, just until wilted, 1 to 2 minutes. Add pasta, salt, and 2/3 cup reserved cooking liquid; toss to coat. If pasta seems dry, add additional cooking liquid, a splash at a time.

  • Divide pasta mixture among 4 shallow bowls. Top evenly with cheese, and serve with lemon wedges.

Nutrition Facts

382 calories; fat 17g; saturated fat 6g; protein 15g; carbohydrates 51g; fiber 8g; sodium 570mg; sugars 2g.