Michael Weldon's olive oil greens and anchovy rigatoni

After a fuss-free pasta dish? Try this rigatoni with olive oil braised greens for a hearty family dinner.





  • 500g rigatoni
  • 1/2 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



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.


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. 


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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.