A recipe for pasta with red mustard and anchovies

I’m growing some giant red mustard leaves this year. They’re very popular with the slugs. I realised these slime lozenges were getting to me when I explained my four-pronged defence system to my brother (beer traps, sand, copper wire, patrols – the next step is a nuclear deterrent).

In fact, I became so absorbed with my war against slime that it took me several days to realise that I had won and that, although some of my mustard leaves had more holes in them than a pair of old tights, I actually had a pretty good crop.  I could start eating them.

Giant red mustard - very popular with my slugs

Pasta with giant red mustard and anchovies

Pasta with garlic, chilli and anchovies is a great combination, and I thought I’d try replacing the chilli with the heat of the mustard leaves. I think it works well.

Ingredients (serves 2)

2 handfuls of pasta

6 anchovies
2 handfuls red mustard leaves, chopped into thin ribbons
2 handfuls of cherry tomatoes, cut in half
1 clove garlic, chopped
3 tbs olive oil
Salt

Cook the pasta according to the packet instructions.

When the pasta is almost ready, heat the olive oil in a pan. Add the garlic, and cook for 30 seconds. Add the tomatoes, and soften for about one minute. Stir in the anchovies, breaking them up so they become part of the sauce. Take the pan off the heat.

Drain the pasta, and chop the red mustard leaves into thin ribbons. Stir both into the pan containing the rest of the ingredients. The heat of the pasta will wilt the mustard leaves. Eat.