Caramelized Cabbage Pasta with Pesto

A delightful combination of caramelized cabbage, flavorful pesto, and al dente pasta, creating a dish that is both comforting and satisfying.

Ingredients

1	pound such as fusilli, rigatoni, or casarecce
2	tablespoons butter
1	tablespoon olive oil
8	oil-packed anchovies (about half of a 2-ounce tin), minced and smashed into a paste with the back of a knife
½	medium green cabbage, cored, halved, and thinly sliced, about 8 cups in total
¼	teaspoon red pepper flakes, or more to taste
	Kosher salt plus freshly ground black pepper
7	ounces basil pesto, store bought or homemade (see author note)
2	teaspoons lemon juice, or more to taste
¾	cup finely grated Parmesan or pecorino, plus more for serving

Instructions

• 1. Begin by bringing 4 quarts of water to a rolling boil. Stir in 2 tablespoons of salt and the pasta, cooking until it reaches the perfect al dente texture following the instructions on the package. Reserve 1 1/2 cups of the cooking water, then proceed to drain the pasta.
  2. In a 12-inch sauté pan or Dutch oven, warm the olive oil and butter over medium heat. Add minced and smashed anchovies, allowing them to dissolve into the fat for about 1 minute. Introduce the thinly sliced cabbage, red pepper flakes, and a sprinkle of salt and pepper, ensuring the cabbage is evenly coated in the flavorful fat. Cook, stirring regularly, until the cabbage develops a beautiful caramelization on the edges and turns tender, which should take around 12 to 16 minutes. Adjust the heat if needed to prevent sticking or burning.
  3. Pro tip: If your pasta finishes cooking before the cabbage, lightly coat it in olive oil and a splash of the cooking water, then set it aside.
  4. Combine the drained pasta and pesto with the caramelized cabbage in the pan. Pour in 3/4 cup of the pasta water. Toss the ingredients together until they blend harmoniously, adding more pasta water if necessary to achieve the desired consistency. Squeeze in 2 teaspoons or more of fresh lemon juice. Incorporate the finely grated cheese, then remove the pan from the heat. Season the dish with salt and pepper to taste. Serve promptly, offering extra Parmesan on the side.

Jul 19, 2024