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Michael Weldon's Olive Oil Braised Greens and Anchovy Rigatoni

Up your pasta game with Michael Weldon's Olive Oil Braised Greens & Anchovy Rigatoni (RECIPE BELOW). It’s a hearty family meal that's full of flavour. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:    / coles   Olive Oil Braised Greens & Anchovy Rigatoni Recipe by Michael Weldon Serves 6 Prep 15 mins Cooking 15 mins 500g rigatoni ½ cup (125ml) La Española Mild & Light Olive Oil 2 garlic cloves, thinly sliced 2 rosemary sprigs, leaves stripped 4 anchovy fillets, finely chopped Pinch of chilli flakes (optional) 1 bunch Tuscan kale or green kale, trimmed, leaves thinly sliced 60g baby spinach leaves Fried breadcrumbs, to serve La Española Extra Virgin Olive Oil, to serve Finely grated parmesan, to serve 1. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid. 2. Meanwhile, add the oil to a large frying pan over medium-high heat. Add the garlic and cook for 1-2 mins. Add the rosemary, anchovy and chilli flakes, if using, and cook for 1-2 mins or until aromatic. Add the kale and cook, stirring, for 1-2 mins or until tender. 3. Add the spinach, reserved cooking liquid and pasta to the kale mixture in the pan. Gently stir until combined and heated through. Divide the pasta mixture among serving plates. Top with the fried sourdough pieces, drizzle with extra virgin olive oil and sprinkle with parmesan to serve. Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist    • Weeknight meals from the pantry  , which includes: Sweet potato & zucchini fritters:    • Sweet Potato & Zucchini Fritters   Fast Thai beef salad:    • Fast Thai beef salad   Corn & zucchini frittata:    • Corn & Zucchini Frittata   Smoked salmon fettuccine with creamy lemon sauce:    • Smoked Salmon Fettuccine with Creamy ...