Cavolo nero rigatoni
serves
4
“Rich and velvety, this deep green sauce shines as it coats the rigatoni. The key to the dish is really good-quality olive oil." - Thomas Straker
This is an edited extract from Food You Want to Eat by Thomas Straker, published by Bloomsbury, AUD$49.99, available now.
Ingredients (5)
- 500g cavolo nero, coarse stalks removed
- 3 garlic cloves, bashed with the side of a knife blade
- 150ml extra virgin olive oil, plus extra, to serve
- 400g dried rigatoni
- 2/3 cup (50g) finely grated parmesan
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Bring a large pot of salted water to the boil. Blanch the cavolo nero and garlic in the water for 3 minutes, then transfer to a blender with about 1/4 cup of the cooking cup of the cooking water. Blend to make a smooth puree, then add the olive oil and blend again. Season generously to taste with salt flakes and freshly ground black pepper.
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2.Meanwhile, cook the pasta according to packet instructions until al dente, then drain, reserving pan and 1/4 cup pasta cooking water.
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3.Return cooked pasta to pan and toss the pasta with the sauce, loosening with 1-2 tbs of the reserved pasta cooking water, if needed. Check for salt, then spoon on to warmed plates, finishing with freshly ground black pepper, a sprinkle of parmesan and a drizzle of extra olive oil.
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