Ditalini arrabiata with cavolo nero and buffalo mozzarella

Name: Ditalini arrabiata with cavolo nero and buffalo mozzarella
Yield: 4
Ingredients: 400g ditalini pasta (or other macaroni-style pasta); 60ml olive oil; 1 onion, sliced; 1 long red chilli, chopped; 2 garlic cloves, crushed; 2 anchovies, chopped; 40.00 ml tomato paste; 400g can whole peeled tomatoes; 2 balls buffalo mozzarella (or other mozzarella); 1 small bunch cavolo nero (or kale, stalks removed), blanched; Micro rocket, to serve (optional)

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Ditalini Arrabbiata with Cavolo Nero and Buffalo Mozzarella

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by Silvia Colloca

Cook and author

Sep 12, 2016

Ditalini is a very short, macaroni-style pasta that's perfect for that last-minute, feed-the-family meal that'll have everyone hooked.

400g ditalini pasta (or other macaroni-style pasta)
1⁄4 cup (60ml) extra virgin olive oil
1 onion, sliced
1 long red chilli, chopped
2 garlic cloves, crushed
2 anchovies, chopped
2 tbs tomato paste
400g can whole peeled tomatoes
2 balls buffalo mozzarella (or other mozzarella)
1 small bunch cavolo nero (or kale, stalks removed), blanched
Micro rocket, to serve (optional)

Method

1.

Bring a large saucepan of salted water to the boil. Cook the pasta until al dente. Meanwhile, heat oil in a large saucepan over medium heat.
2.

Add the onion and cook for 3-4 minutes until softened, then add the chilli, garlic and anchovies and cook for a further 1 minute or until fragrant.
3.

Add the tomato paste, 1⁄2 cup (125ml) water and tomatoes then bring to a simmer. Season and cook for 8-10 minutes until slightly reduced.
4.

Drain the pasta, reserving 1/3 cup (80ml) cooking water. Combine drained pasta with the sauce and reserved water then serve with torn mozzarella, cavolo nero and micro rocket.