Pasta with Anchovies, Kale, and Beans



  • 1 box Barrilla Plus spaghetti
  • 1 tin anchovy fillets (drain oil)
  • 1 bag chopped kale
  • 1 can white or red kidney beans (drained and rinsed)
  • about 1/4 cup extra virgin olive oil
  • red chili flakes to taste
  • 6 cloves garlic, finely chopped (or use Trader Joes’s frozen cubes)
  • salt and black pepper


  • Cook pasta per box instructions. Drain, reserving 1 cup of the pasta cooking water (2 ladels full)
  • While the pasta is cooking, heat the olive oil, four turns of the pan, in a large skillet over medium heat. Add the drained anchovies and garlic, sautee until anchovies “melt,” add the chili pepper and kale, sautee until the kale wilts.  Add drained pasta, 1 cup pasta water, and beans to pan, toss.  Salt and pepper to taste.

Modified from Rachel Ray.