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Orecchiette with cavolo nero
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Enjoy the Tuscan favorite, cavolo nero, now popular here too!
Ingredients:
  • 1 bunch cavolo nero (see note)
  • 125ml olive oil
  • 2 garlic cloves, finely chopped
  • 2 long red chillies, seeds removed, finely chopped
  • 3 anchovy fillets in oil, drained
  • 500g orecchiette pasta
  • Finely grated parmesan, to serve
Instructions:
  • Quickly blanch the cavolo nero in boiling, salted water for 1 minute, then drain, refresh, and finely chop before setting aside.
  • Start by warming half of the olive oil in a large frypan over medium-low heat. Then, add the garlic, chili, and anchovies, and cook, stirring, for about 1 minute until fragrant and the anchovies have melted. Finish by adding the cavolo nero along with 1 tablespoon of olive oil and toss everything together until combined.
  • While the pasta is cooking in a pot of boiling, salted water following package directions, save 1/2 cup (125ml) of pasta water right before the pasta reaches al dente. After draining the pasta, transfer it to the frypan. Turn the heat to medium, then stir everything together for 1-2 minutes, ensuring the cavolo nero mixture coats the pasta evenly.
  • Drizzle the pasta with the remaining olive oil, season generously with salt and pepper, then serve right away garnished with freshly grated parmesan.

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