This is a delicious, well-balanced dish that takes less than 45 mins to make. We used whole-wheat gobbetti (a type of spiral pasta). We also used anchovy paste in lieu of anchovy fillets (½ tsp paste = 1 filet). We use about ½ bunch of kale for this dish. Recipe here: http://cooking.nytimes.com/recipes/1015085-pasta-with-anchovies-garlic-chiles-and-kale (Mar. 2016)
Note: To reduce sodium, we halve the amounts of anchovy to 2 filets (1 tsp anchovy paste), the capers to 1 Tbsp (rinsed and drained), and the salt. We also add juice from half a lemon at the end for brightness.
Cooking Adventures 