In this simple pasta that’s so much more than the sum of its parts, caramelized cabbage comes together with basil pesto to create a dish full of complex, vibrant flavors.
Bring 4 quarts of water to a boil. Add 2 tablespoons salt and the pasta; cook until al dente according to package directions. Reserve 1 1/2 cups of the cooking water, then drain the pasta.
In a 12-inch sauté pan or Dutch oven, heat olive oil and butter over medium heat. Add anchovies and cook until they melt into the fat, about 1 minute. Add cabbage, red pepper flakes, and a few pinches of salt and pepper, stirring to evenly coat the cabbage in the fat. Cook, stirring often, until the cabbage is nicely caramelized around the edges and tender, about 12 to 16 minutes, lowering the heat if the cabbage starts to stick or burn.
Tip: If your pasta is done before the cabbage, toss it in a little olive oil and a splash of the cooking water and set aside. Add the pasta and pesto to the pan with the cabbage, along with 3/4 cup pasta water. Toss until evenly integrated, adding more pasta water, if needed, to thin the sauce. Add 2 teaspoons lemon juice. Toss in the cheese and remove from heat. Season to taste with salt and pepper. Serve immediately, with more Parmesan on the side.
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