A spring spaghetti built on the light broth released as bomdong cabbage and cherry tomatoes cook down, layered with the umami of anchovy and garlic and a kick of chili flakes
Boil the spaghetti in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
Bomdong cabbage tends to hold dirt near the root, so grip the leaves and trim off the root, then rinse well under running water. Drain in a colander and cut into bite-sized pieces.
Finely chop the garlic and anchovies.
Halve the cherry tomatoes.
Heat 2 tbsp olive oil in a pan and cook the garlic slowly over low heat.
Once the garlic is lightly cooked, add the chopped anchovy and sauté.
Add the chili flakes, cherry tomatoes, and bomdong cabbage in order, season with pepper, cover, and cook over low heat for 3-4 minutes until the cabbage wilts.
Once the cherry tomatoes and cabbage release enough liquid, uncover and add the pasta water and boiled spaghetti.
Toss everything together, letting the liquid reduce so the sauce clings to the noodles.
Transfer to a plate and finish with grated parmigiano-reggiano, pepper, and 1 tbsp olive oil.
Tips
Bomdong cabbage is one of the first vegetables to signal spring, and it brings a distinctive touch to pasta.
As the bomdong and cherry tomatoes cook down into a light broth, the anchovy and garlic add real depth, and the chili flakes round it out with a bit of heat.
The cheese is optional, but it deepens the savory flavor if you add it.
Bomdong Anchovy Spaghetti
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)
- spaghetti 80g
- bomdong cabbage 5 leaves
- cherry tomatoes 10
- red chili flakes 3
- anchovy fillets 3
- garlic 2 cloves
- olive oil 3 tbsp
- parmesan cheese a little, grated (optional)
- pasta water 1 ladle (55ml)
- salt 1 tbsp (for pasta water)
- black pepper a pinch
Instructions
1. Boil the spaghetti in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Bomdong cabbage tends to hold dirt near the root, so grip the leaves and trim off the root, then rinse well under running water. Drain in a colander and cut into bite-sized pieces.
3. Finely chop the garlic and anchovies.
4. Halve the cherry tomatoes.
5. Heat 2 tbsp olive oil in a pan and cook the garlic slowly over low heat.
6. Once the garlic is lightly cooked, add the chopped anchovy and sauté.
7. Add the chili flakes, cherry tomatoes, and bomdong cabbage in order, season with pepper, cover, and cook over low heat for 3-4 minutes until the cabbage wilts.
8. Once the cherry tomatoes and cabbage release enough liquid, uncover and add the pasta water and boiled spaghetti.
9. Toss everything together, letting the liquid reduce so the sauce clings to the noodles.
10. Transfer to a plate and finish with grated parmigiano-reggiano, pepper, and 1 tbsp olive oil.
https://hong-recipe.pages.dev/en/recipes/bomdong-anchovy-spaghetti/
Hong's Recipe
