Cavolo Nero Rigatoni

Serves
4

400g Rigatoni 
500g Cavolo nero (stalks removed)
3 Cloves garlic (peeled)
150ml Olive oil 
Salt & Pepper to taste 
Parmesan for grating 


Blanch the garlic and cavolo nero for 3 minutes in well salted water. 
Once cooked, blend with some of the cooking water until a smooth puree, add in the olive oil and check the seasoning. 
Cook the pasta to al dente.
In a wide pan, toss the pasta through the sauce and season with salt and pepper. 
Plate up on warm plates and finish with olive oil and parmesan. 


Ingredients

400g Rigatoni 
500g Cavolo nero (stalks removed)
3 Cloves garlic (peeled)
150ml Olive oil 
Salt & Pepper to taste 
Parmesan for grating 


Ingredients

400g Rigatoni 
500g Cavolo nero (stalks removed)
3 Cloves garlic (peeled)
150ml Olive oil 
Salt & Pepper to taste 
Parmesan for grating 


method

Blanch the garlic and cavolo nero for 3 minutes in well salted water. 
Once cooked, blend with some of the cooking water until a smooth puree, add in the olive oil and check the seasoning. 
Cook the pasta to al dente.
In a wide pan, toss the pasta through the sauce and season with salt and pepper. 
Plate up on warm plates and finish with olive oil and parmesan. 


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