Recipe & photography by Florence Blair
Ingredients
2 onions
4 garlic cloves
350g leafy greens such as kale or cavolo nero
6 tbsp olive oil
275g radiatori
6-8 anchovies, to taste
Pinch of chilli flakes
500ml good quality chicken or veg stock
250g mozzarella
Preheat the oven to 220C fan.
Thinly slice the onions and garlic. Remove any particularly tough stems from the greens, then slice
the greens into roughly 1 inch pieces.
Method
Heat 3 tbsp olive oil in a wide, ovenproof pan (if you don’t have pan like this, use whatever heavy-based pan you have then transfer everything into a baking dish before it goes in the oven).
Once warm, add the onions, salt and pepper, and cook over a medium heat for 10-12 minutes, stirringevery so often, until soft and golden.
Meanwhile, bring a large pot of salted water to the boil and cook the radiatori for 3 minutes then drain. If using another shape, cook for 2 minutes less than the minimum packet time. You want to only par-cook the pasta because it will cook further in the oven.
Add the garlic, anchovies, and chilli flakes to the onions and fry for a minute or so until the anchovies have broken down and the garlic is fragrant. Add in the greens and stock and cook for a few minutes until the greens are only just beginning to wilt.
Add the pasta and tear in half of the mozzarella. Toss well so that everything is evenly distributed, remove from the heat, and taste for seasoning. Tear the remaining mozzarella over the top, season the mozzarella with salt and pepper. Drizzle with the remaining 3 tbsp olive oil then bake in the oven for 20 minutes until the mozzarella is blistered and golden, and the pasta on the top has crisped up. Leave to settle for a few minutes before serving.