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Chili Linguini with Cavolo Nero

(1 votes, average: 5.00 out of 5)

Cavolo nero, or Tuscan kale, is an Italian variety of kale, originally from Tuscany. Its glossy, very dark green leaves have a robust texture, and the flavour is somewhat like spinach but with a delicious nuttiness and slight sweetness.

 

Yield: 4 servings

 

Source: Simple Food

Recipe credit: Margaret Warren, Photo: Andrew Warren

Chilli Linguini with Cavolo Nero

Ingredients

10 cups cavolo nero, or curly kale, finely sliced

1/3 cup good olive oil

2 large cloves garlic, crushed

2 long red chillis, sliced finely

500 g linguini (chili-infused, if available)

½ cup parmesan, grated

zest of 1 lemon

sea salt and freshly cracked black pepper

Directions

  1. Trim the stalks from the cavolo nero and slice finely. In a large frying pan, heat the olive oil and sauté the garlic and chilli over medium heat for a couple of minutes, taking care not to burn the garlic.
  2. Bring a large pot of salted water to boil. Add the cavolo nero to the frying pan and saute until tender.
  3. Meanwhile, when the water comes to the boil, cook the pasta until al dente (about 8 – 10 minutes).
  4. When the pasta is cooked, drain well, keeping aside about 1/2 cup of the starchy cooking water. Toss the pasta through the kale mixture, adding some of the pasta water to bring it all together, glossy and delicious.
  5. Season to taste with sea salt and black pepper. Sprinkle with the grated parmesan and lemon zest and serve right away.

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