Pasta with Savoy Cabbage
Salt and black pepper to taste
1/4 cup extra-virgin olive oil
4 cloves garlic, crushed
4 or more anchovy fillets (optional)
1 dried red chile, like serrano
3 bay leaves
1 (1 1/2- to 2-pound) head savoy or white cabbage, cored and shredded
1 cup stock or dry white wine
1 pound dried pasta, like spaghetti
Chopped fresh parsley leaves, for garnish
1. Set a large pot of water to boil and salt it. Put the oil, garlic, anchovies, chile, and bay leaves in a large, deep skillet or casserole and turn the heat to medium. Cook just until the garlic colors, then add the cabbage and raise the heat to high. Cook, stirring occasionally, until the cabbage browns a bit.
2. Add the stock and continue to cook until the cabbage becomes tender, about 10 minutes. Meanwhile, cook the pasta.
3. When the pasta is tender but not mushy, drain it, reserving some of the cooking water. Toss the cabbage and pasta together, adding some of the cooking liquid if necessary to moisten the mixture. Taste and adjust seasoning with salt and pepper, garnish with the parsley, and serve.