Saturday 12 October 2013

Another Simple Pasta Recipe.




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?


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19 comments:

  1. That looks really nice. I'm always looking for ways to serve pasta.

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  2. Hi there just popping in from Kath's...going to have a look around now! Have a great weekend!

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  3. That looks delicious - I have never grown cavalo nero but I suppose chard could be substituted.

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  4. Looks delicious.
    Would 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.)

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  5. I imagine that anything green, that cooks quickly, would be just as good.

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  6. Oh yes - good one Cro - it's getting like cooks corner round here.

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    Replies
    1. It's being on a diet; I can't keep my mind off FOOD.

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  7. That 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 }
    I 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

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  8. Is the cavalo nero a winter veg? I suppose any green leaf would work well though. Do you not make your own pesto?

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    1. I 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.

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  9. You had me with the capers and anchovies, mmmmm!

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    1. Olive oil, anchovies and capers.... that's all one needs!

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  10. Sounds 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

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    Replies
    1. Curly Kale, Chard, Spinach, all those would be fine.

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