Pasta With Anchovies, Garlic, Chiles and Kale
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Source URL: cooking.nytimes.com
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1 reviews,
average rating 4.0 / 5
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A quick dish that's a good combination of flavors. The recipe could be more specific in places; when I make this again I'll be careful to keep the heat closer to medium, and to chop the kale a little smaller than I did this time. I also might have enjoyed a little more anchovy and garlic, and less pepper, but obviously those are portions which might change dish to dish and person to person.