I first came across the combination of cavolo nero with pasta thanks to Rose Gray and Ruth Rogers of The River Café . Nowadays, this kale-type cabbage is an essential crop at Haddock's; I have about a dozen plants. The leaves, when stripped of their ribs, cook very quickly, almost like chard. They have a delicate flavour, and a silky texture.
For this simple dish (for 2) I use about 10 'shredded' cavolo nero leaves, a dollop of green pesto, a spoonful of capers, about 8 black olives, some garlic, a couple of anchovy fillets, a few chilli flakes, plenty of good olive oil, and a splash of white wine to loosen.
The whole lot is heated for about 2-3 minutes, then the cooked spaghetti thrown in and tossed. As with most pasta, it is served with parmesan or grana padano cheese.
Although I still eat them, I'm becoming less enamoured by the standard beef and tomato based pasta sauces.
This simple recipe, above, is both delicious and cheap. What could be better?
This simple recipe, above, is both delicious and cheap. What could be better?
That looks really nice. I'm always looking for ways to serve pasta.
ReplyDeleteMe too.
DeleteHi there just popping in from Kath's...going to have a look around now! Have a great weekend!
ReplyDeleteYou're very welcome!
DeleteThat looks delicious - I have never grown cavalo nero but I suppose chard could be substituted.
ReplyDeleteChard is wonderful.
DeleteLooks delicious.
ReplyDeleteWould it be as nice with spinach or spring cabbage I wonder, as cavalo nero doesn't often make an appearance in our local shops.
(And we long since gave up the battle of growing greens at home - a battle won by the slugs, snails, pigeons and rabbits.)
I imagine that anything green, that cooks quickly, would be just as good.
ReplyDeleteOh yes - good one Cro - it's getting like cooks corner round here.
ReplyDeleteIt's being on a diet; I can't keep my mind off FOOD.
DeleteThat looks good Cro ..... I love pasta and, I have to agree with you about the bolognase type sauces { which is a totally British invention I believe ..... ragu is the wonderful Italian sauce }
ReplyDeleteI do a good pasta sauce with asparagus, baby plum or cherry tomatoes, artichokes, white wine and garlic. It's good with courgette ribbons too or celery instead of asparagus. XXXX
Is the cavalo nero a winter veg? I suppose any green leaf would work well though. Do you not make your own pesto?
ReplyDeleteI sow it in Spring, and again in Summer, so I have it almost all year round. I do occasionally make pesto, but usually for a one-off meal; not for keeping.
DeleteYou had me with the capers and anchovies, mmmmm!
ReplyDeleteOlive oil, anchovies and capers.... that's all one needs!
DeleteSounds delicious Cro. I am always on the lookout for new pasta recipes - like you I am not too keen on the ones in jars. I don't think I have ever seen cavolo nero here though - could I maybe use curly kale or spinach instead? Or have you any other suggestion
ReplyDeleteCurly Kale, Chard, Spinach, all those would be fine.
DeleteNom, nom, nom.
ReplyDeletemmm lovely!
ReplyDelete