It’s funny how certain dishes can instantly transport you back in time. For me, Nigella Lawson’s Spaghetti with Chard, Chilli, and Anchovies has that magic. It’s one of those recipes that feels like a warm hug-comforting yet full of flavor, and the kind of meal you can throw together when the world outside feels a bit too chaotic. This dish isn’t just about combining a few ingredients-it’s about creating a moment. I can vividly remember the first time I tried it. I was in the middle of one of those endless weeks where nothing seemed to go right, and I was craving something simple, but with that little bit of zing that makes food feel alive. As I stirred the anchovies and garlic in the pan, the smell hit me, and I felt that little spark of joy that only food can bring. It’s this sort of dish that, even with its understated ingredients, makes you think about the beauty of cooking-how a few pantry staples can come together to create something so much more.
Nigella is known for her effortless style and ability to make cooking feel less like a chore and more like an indulgence. Her Spaghetti with Chard, Chilli, and Anchovies is the perfect example of that. A meal that’s perfect for any night of the week but special enough to make any evening feel like a treat. So, let’s dive into this recipe, shall we?
Nigella Lawson’s Spaghetti With Chard Chilli And Anchovies Recipe
This recipe really has it all-savory, salty, and a touch of heat. You get the depth of the anchovies, the bite of the chard, and the gentle warmth of the chilli. What I love most is that despite being so simple, there’s a complexity to it. The anchovies break down into a rich, almost buttery sauce that coats every strand of spaghetti, while the chard adds freshness and a slight earthiness. And then, there’s the chilli-just enough to make your mouth tingle but not enough to overwhelm the other flavors. It’s a dish that makes you want to sit down and savor every bite, letting the combination of flavors linger just a little longer.
I remember making this for the first time on a rainy evening, not knowing quite what to expect, but having a sense that it would turn out well. And boy, was I right. It was one of those rare instances where everything comes together beautifully-the pasta is just right, the sauce has the perfect balance, and it’s all so effortless that you wonder why you don’t make it more often.
Ingredient List
Before we get into the details of making this dish, let’s talk about the ingredients. It’s a short list, which is one of the things that makes this recipe so great-you don’t need to scour specialty shops to find anything exotic. These are the kinds of ingredients that live in most well-stocked kitchens.
Here’s what you’ll need:
- Spaghetti: Nothing fancy here, just a good quality dried spaghetti.
- Chard: You can use either Swiss chard or rainbow chard. I’ve used both, and I’ll tell you-it’s the kind of leafy green that holds up really well in this dish.
- Garlic: A couple of cloves, thinly sliced. It’s the base of that savory goodness that makes the anchovies and chard sing.
- Anchovy Fillets: In oil, drained. These little guys dissolve into the sauce, adding a richness that’s hard to beat.
- Red Chilli: Fresh, finely sliced. Adjust the amount depending on how spicy you like it.
- Olive Oil: For sautéing. It’s the backbone of the sauce, so don’t skimp on it.
- Lemon: Just a bit of zest and juice to brighten things up and cut through the richness.
- Parmesan Cheese: Freshly grated, to finish off the dish. A little sprinkle goes a long way.
How To Make Nigella Lawson’s Spaghetti With Chard Chilli And Anchovies?
Alright, let’s get cooking.
Start by bringing a large pot of salted water to a boil for your pasta. This is essential-the salt in the water helps season the spaghetti as it cooks, adding a little extra depth to the dish.
While the pasta water is heating up, get a large pan (a deep one works best) and add a good glug of olive oil. Heat it over medium heat, and once it’s warm, throw in the garlic. Let it sizzle for a moment, just until it starts to turn golden, but be careful not to burn it.
Next, add the anchovies. You’ll want to cook these down gently, stirring them until they break apart into the oil. They’ll almost dissolve into the sauce at this point, which is exactly what you want. Don’t be afraid of the anchovies-they add a savory depth that makes the whole dish sing.
Now, toss in the chilli and let it cook for just a minute. You’re aiming for a gentle heat here, so don’t overdo it. You want the chilli to infuse the oil, not overpower the other flavors.
By this time, your pasta water should be ready. Cook the spaghetti according to the package instructions, but save a cup of the pasta water before draining it. The starchy water is magic when it comes to bringing the sauce together.
Once your spaghetti is cooked and drained, toss it directly into the pan with the anchovy and garlic mixture. Start tossing everything together, adding a little of that pasta water if the sauce looks too dry. You want the spaghetti to be well coated in the delicious, savory oil.
Now, it’s time for the chard. Add it to the pan and let it wilt into the spaghetti. You want it to just soften, not get mushy. The greens should stay vibrant and fresh, adding a lovely contrast to the richness of the anchovies and the heat from the chilli.
Finish off with a squeeze of lemon juice and a generous grating of Parmesan. A little lemon zest on top brightens everything up, giving the dish that pop of freshness.
Things I Learned
Cooking this dish for the first time really taught me a lot about balance. The anchovies, which at first seemed like they might dominate the entire dish, actually melt into the sauce and enhance the other ingredients. It’s a lesson in restraint-sometimes, the simplest ingredients, when treated with care, create the most beautiful flavors.
Another thing I learned is how crucial the pasta water is. I’ve made this dish without it before, and while it’s still good, it’s just not the same. That starchy, slightly salty water helps bring everything together and creates a silky sauce that clings perfectly to the spaghetti. The difference is subtle but significant.
Finally, I learned the importance of not overcooking the chard. I tend to get impatient sometimes and want to throw everything in all at once, but with this dish, you really want to let the chard maintain its texture. It’s the perfect contrast to the tender pasta and the rich sauce, and if you cook it too much, you lose that balance.