Ingredients: 150-200 g Mafaldine or Linguine, 1 tsp olive oil Extra Virgin, ½ h. Spoons of sea salt. For sauce: 5-7 leaves of the Savoy cabbage, a large bundle of parsley, 50 g of solid goat cheese, 3-4 anchovy, 2 garlic cloves, 2 peperonchino, 1 tbsp. Spoon of olive oil, 1 h. Spoon of cream oil.
Cooking method: Mafaldine boil in salted water is 1 minute less than indicated on the package, then water to merge, saving a bit, and return the pasta back into the pan. Capping leaves, cutting coarse cuttings, lowered for 5-7 minutes in boiling water, then leak on the colander. When water stalks, cut the cabbage leaves into pieces. Clear and cut garlic too small. Heat the olive oil in a pan, lay out garlic and anchovies, mix everything. Peperonchino to be confused in the hands and add to the anchoves with garlic. Stirring, warming up to the complete dissolution of the anchovs, then turn off the fire. Parsley cut. Grate cheese on a large grater. Cooking the sauce: in a blender to connect parsley, cabbage leaves, add garlic with anchovies and butter, in which they roasted, grated cheese, pre-softened butter and beat everything into a homogeneous mass. Hot pasta stir with sauce (if necessary, pour some water in which pasta was cooked). Share pasta on the dish and sprinkle Extra Virgin olive oil.