Cav Nero

Orechietti with Cavolo Nero

Ingredients
500g dried orecchiette pasta
500g cavolo nero
6 tbsp extra virgin olive oil
3 garlic cloves, thinly sliced
½ tsp crushed dried chillies
6 anchovy fillets in olive oil
Freshly grated pecorino or parmesan cheese, to serve (optional)
Salt and freshly ground black pepper

Method
Bring 4.5 litres water to the boil in a large saucepan with 8 teaspoons salt. Meanwhile, trim any large stalks from the cavalo nero and cut any large leaves into approximately 10-cm pieces.

Add the pasta to the boiling water and cook for 12 minutes. Four minutes before the pasta is cooked, add the cavolo nero to the pan and cook for the remaining time, until the greens are tender and the pasta is al dente.

Meanwhile, put the olive oil, garlic and chilli flakes into a large deep frying pan and place over a medium heat. As soon as the garlic begins to sizzle, leave it to cook for a few seconds and then add the anchovy fillets and break them up with a wooden spoon until they have ‘melted’ into the oil. Remove from the heat.

Drain the pasta and cavolo nero and just before all the water has drained off them, add them to the frying pan and toss together well. Place over a high heat and shake around for a few seconds until the cooking liquid still clinging to the pasta and leaves has amalgamated with the oil and the cooked leaves to create a sauce. Divide between warmed bowls and serve sprinkled with some pecorino or parmesan cheese if you wish.

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