There’s something so satisfying about being able to make a meal without having to step foot out of your kitchen - this anchovy soba is just that. Very similar, and can be subbed with, a simple pasta dish but I love the nuttiness of the soba here.
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I add tomatoes because they are always in the house (it’s summer!!) and also whatever green whether it’s spinach or kale or even a bunch of parsley wouldn’t go amiss.
I remember seeing ages ago that Ixta Belfrage freezes her greens, roughly chopped, then adds them to whatever meal she’s making whether it’s soup, omlettes or a stir fry and they wilt down nicely!
Boil some soba according to packaged instructions.
Melt some anchovies in a pan with garlic until fragrant, then add the tomatoes and spinach and let them soften. This whole process should only take about 5 minutes, the same amount of time as the soba to cook.
Mix the soba into the pan, add a bit more olive oil if needed.
Serve with a good cracking of black pepper.
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