This dish is a brilliant example of how simple ingredients can sing in perfect harmony. Nigella takes everyday pantry staples-anchovies, dried chili, olive oil. and marries them with fresh Swiss chard and spaghetti. It’s not a heavy, creamy pasta or a tomato-heavy sauce; rather, it’s a light, vibrant, slightly spicy creation where the anchovies melt into the olive oil, creating this almost umami-rich base that clings to every strand of spaghetti.
When I first heard of this recipe, I thought, ’Anchovies in pasta? Isn’t that a bit… intense?’ But the magic is that the anchovies don’t taste fishy; they dissolve, lending a deep, savory backbone that’s unexpected but utterly addictive. The chard adds freshness and a subtle earthiness while the chili gives a gentle kick. enough to warm you up but never overpowering.
This dish feels like the culinary equivalent of a perfect chat with a close friend-comforting, a little surprising and utterly satisfying.
Nigella Spaghetti With Chard Chilli And Anchovies Recipe
Ingredients Needed
To get this beautiful dish on your plate, you don’t need an intimidating list. just simple, honest ingredients:
- Spaghetti (about 400g for four people; I like a good quality brand with a nice bite)
- Swiss chard (one large bunch; I usually take the leaves and thin stems, chopping them roughly)
- Anchovy fillets (about 6-8; these are the stars, so get good quality ones packed in olive oil)
- Fresh garlic (2-3 cloves, thinly sliced or minced)
- Dried red chili flakes (adjust to your spice tolerance; I tend to be generous here)
- Olive oil (a good, fruity extra virgin variety)
- Salt and black pepper (always taste and season to balance)
- Optional: lemon zest or juice (to brighten everything up at the end but I like this subtle)
What’s so lovely is how these humble ingredients combine. no cream, no cheese, just layers of flavor from each component.
Equipment Needed
Honestly, you don’t need fancy gadgets for this one which makes it perfect for those of us who like cooking without fuss:
- A large pot to boil the spaghetti
- A big frying pan or sauté pan (to wilt the chard and cook the anchovy-chili base)
- A colander to drain the pasta
- A wooden spoon or tongs (for stirring and tossing everything together)
- Optional: a zester if you want to add lemon zest at the end
When I made it the first time, I was worried about the timing. how to cook the chard and pasta so they come together perfectly. But it’s a forgiving dish and as long as you keep an eye on the pasta and keep stirring the chard, it flows beautifully.
Instructions To Make Nigella Lawson’s Spaghetti With Chard Chilli And Anchovies
Here’s the play-by-play of how I bring this dish alive. Nigella’s approach is straightforward but it’s all about rhythm and attention to detail:
- Prep the chard: Strip the leaves off the stems (which can be a little tough) and roughly chop the leaves. Keep the thinner parts of the stems if you like. they add a nice texture.
- Cook the spaghetti in plenty of salted boiling water until just shy of al dente (about 1-2 minutes less than the package suggests).
- While the pasta cooks, heat a generous splash of olive oil in your frying pan over medium heat.
- Add the anchovy fillets. Watch them carefully as they start to melt down into the oil. this is where the magic happens. They should dissolve, leaving behind a shimmering, salty oil.
- Toss in the garlic and chili flakes. Let them sizzle gently, releasing their aromas. don’t let the garlic burn!
- Add the chopped chard leaves, turning the heat up slightly and stir until they start to wilt. This takes just a few minutes.
- Once the pasta is almost done, reserve a cup of the pasta water.
- Drain the pasta and add it directly into the frying pan with the chard and anchovy mixture.
- Toss everything together, adding a splash of the reserved pasta water to help the sauce cling to the spaghetti.
- Season with freshly ground black pepper and, if needed, a pinch of salt.
- Optional but recommended: grate a little lemon zest or squeeze some lemon juice on top to lift all those flavors.
I found that tossing the pasta and sauce together in the pan while it’s still hot allows the flavors to marry beautifully. There’s something so satisfying about seeing the glossy spaghetti coated with that anchovy-chili oil, flecked with green chard and red chili flakes.
What I Learnt
This dish taught me a few key lessons about cooking and flavor layering that I still carry with me:
- Anchovies are not just for pizza! They’re a secret powerhouse ingredient that transform simple dishes into flavor bombs.
- Balance is everything: The saltiness of the anchovies, the gentle heat from chili, the fresh bitterness of chard and the brightness of lemon all play off each other perfectly.
- Simplicity beats complexity: Sometimes, the best meals don’t need ten ingredients or elaborate steps. It’s about coaxing the best from what you have.
- Timing matters but isn’t scary: Watching the chard wilt and anchovies melt takes focus but it’s a gentle rhythm that makes the kitchen feel alive.
- Lastly, this dish reminded me how food connects us to seasons and places-chard in early summer, chili flakes adding warmth in colder months, anchovies nodding to Mediterranean roots.
FAQs
Can I Substitute Chard With Another Green In Nigella’s Spaghetti Recipe?
Yes! If you can’t find chard, spinach or kale would be great alternatives. Kale will give you that same hearty texture, and spinach will add a lighter, sweeter flavor.
Is The Anchovy Taste Strong In This Spaghetti Dish?
Not at all! The anchovies melt into the oil and give a subtle depth of flavor, not a strong ’fishy’ taste. If you’re hesitant, you can always start with less anchovy and adjust to your liking.
Can I Make This Dish Vegetarian Or Vegan?
Yes, it’s possible! For a vegetarian version, simply omit the anchovies and replace them with a little extra garlic or a splash of soy sauce. For a vegan version, skip the butter and use olive oil, while keeping the anchovies out.
