Pasta with Kale (Pasta con il Cavolo Nero)
This delicious and hearty Italian dish, Pasta con il Cavolo Nero, combines the earthy flavors of Tuscan kale with the richness of Pecorino cheese. It’s a simple yet flavorful meal that captures the essence of traditional Italian cooking. Whether you are craving something light or looking for a comforting dinner, this pasta is perfect for all occasions.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fusilli Bucati Corti (short corkscrew pasta) | 320g |
| Cavolo Nero (Tuscan kale) | 250g |
| Extra virgin olive oil | 40g |
| Salt (to taste) | q.b. |
| Garlic | 1 clove |
| Dried chili pepper | 1 whole |
| Ground chili pepper (optional) | q.b. |
| Pecorino Toscano cheese (grated) | 100g |
Instructions:
-
Cook the Kale:
Start by bringing a large pot of salted water to a boil. While waiting, wash the kale leaves under cold running water to remove any dirt or debris. Strip the leaves from the stems, discarding the tough ends of the stems, and chop the kale into smaller pieces. -
-
Boil the Kale:
Once the water reaches a boil, add the chopped kale and let it cook for about 10 minutes. The kale should be tender but still vibrant in color. -
Grate the Pecorino:
While the kale is cooking, grate the Pecorino Toscano cheese using a coarse grater. The cheese is quite soft, so a larger grating option works best. -
Cook the Pasta:
After 10 minutes, add the pasta to the same pot with the kale. Cook the pasta according to the package instructions until it’s al dente, typically about 8-10 minutes. Be sure to save some of the pasta cooking water to add later if necessary. -
Prepare the Oil and Garlic Mixture:
In a separate pan, heat the olive oil over medium heat. Once hot, add the garlic, thinly sliced, and the whole dried chili pepper. Let them sizzle for a minute or two, allowing the oil to absorb the flavors. If you prefer a less spicy dish, you can remove the whole chili pepper before moving to the next step. -
Combine Pasta, Kale, and Oil:
Once the pasta is cooked, drain it, reserving some of the cooking water. Add the pasta directly into the pan with the garlic and chili oil. Then, add the cooked kale to the pan as well. Toss everything together, ensuring the pasta and kale are coated in the aromatic oil. -
Season and Serve:
Season with salt as needed and, if you like a bit more heat, sprinkle in some ground chili pepper. Stir to combine, making sure everything is well incorporated. -
Serve with Pecorino:
Plate the pasta and generously sprinkle with grated Pecorino Toscano. Serve hot and enjoy the fresh, savory flavors of this Tuscan-inspired dish.
Tips for the Best Pasta con il Cavolo Nero:
- If you prefer a richer flavor, you can drizzle a little more olive oil over the pasta just before serving.
- The addition of ground chili pepper gives a subtle kick, but feel free to adjust it to your taste.
- For a more pronounced Pecorino flavor, use a slightly aged Pecorino Toscano.
This recipe is perfect for a cozy dinner or as a delightful dish to share with friends and family. It’s quick, simple, and packed with the goodness of seasonal greens, making it an excellent choice for both novice cooks and seasoned chefs.
