Description
This Cavolo Nero Pasta recipe offers a vibrant and flavorful dish combining tender cavolo nero greens, al dente orecchiette pasta, and toasted pangrattato for a satisfying crunch. The garlic and red chili flakes infused olive oil adds a fragrant and slightly spicy kick while fresh lemon juice brightens the flavors. Perfect as a comforting vegetarian main course.
Ingredients
Units
Scale
Vegetables and Herbs
- 200 grams cavolo nero (de-stemmed and torn into pieces)
- 3 cloves garlic (crushed or sliced)
- 1/2 lemon (juiced)
Pasta and Grains
- 200 grams orecchiette pasta
- 50 grams pangrattato or breadcrumbs
Oils and Seasonings
- 2 tablespoons olive oil (extra virgin)
- 1 teaspoon sea salt (for cooking water)
- 1/4 teaspoon red chilli flakes
- 1/2 teaspoon black pepper (finely ground)
Liquids
- 100 millilitres reserved pasta water
Instructions
- Prepare Cavolo Nero: De-stem the cavolo nero leaves and tear them into small pieces to ensure even cooking and tenderness.
- Cook Cavolo Nero: Bring a large saucepan of water to a boil over medium heat. Add the cavolo nero and cook for about three minutes until just softened. Drain the greens thoroughly but reserve the cooking water for later use.
- Cook Pasta: In the same pan, add extra water if needed, and bring it to a boil with 1 teaspoon sea salt. Add the orecchiette pasta and cook until just al dente, approximately thirteen minutes for dried pasta. Drain the pasta, retaining 100 millilitres of the cooking water.
- Make Pangrattato: Heat 2 tablespoons of extra virgin olive oil in a large frying pan over medium heat. Add the pangrattato or breadcrumbs and fry, stirring frequently, until they become crispy and deep golden brown. Remove from heat and set aside, keeping the excess oil in the pan.
- Sauté Flavors: In the same pan with the reserved oil, sauté the sliced garlic cloves and red chilli flakes for a few seconds to infuse the oil with their flavors, being careful not to burn the garlic.
- Combine Ingredients: Add the cooked cavolo nero and drained orecchiette pasta to the pan. Stir to combine everything evenly, then pour in the reserved 100 millilitres of pasta water to loosen the mixture. Season with ½ teaspoon black pepper and the juice of half a lemon. Stir well to ensure all ingredients are coated and flavors melded.
- Serve: Plate the pasta and top generously with the crispy pangrattato for a delightful texture contrast. Serve immediately while warm.
Notes
- This dish balances earthy cavolo nero with the zesty brightness of lemon and the crunch of pangrattato.
- For a simpler version of pangrattato, use plain breadcrumbs if pangrattato is unavailable.
- Be careful not to overcook the garlic when sautéing to avoid bitterness.
- You can substitute orecchiette with other sturdy short pasta shapes like cavatappi or fusilli.
- Reserve pasta water is important to create a silky sauce that binds the ingredients together.
Nutrition
- Serving Size: 1 serving
- Calories: 647 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 102 g
- Fiber: 9 g
- Protein: 20 g
- Cholesterol: 0 mg
