Pasta con il Cavolo Nero

By John, 19 June, 2023
Region
Italy
Description

"Pasta with black kale"Here's one way to use the black kale that comes in your CSA share. It's a simple recipe that's good with sausages.

You cut the kale into thin shreds and cook it with fusilli or a similar textured pasta that can "catch" the kale shreds.  You need a second pan to make a simple sauce of olive oil flavored with garlic and chili to add some zing, and then some grated Pecorino cheese to finish it.

Yield
4 Servings
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Ingredients
12 oz Fusilli Pasta
1⁄2 lb Black Kale
3 T Olive oil
1 Dried Chili Pepper (or more, to taste)
1 clv Garlic (crushed)
3 oz Pecorino Toscano cheese
Instructions
  1. Boil a big pot of salted water.
  2. Wash the kale and shake it out, then cut the leaves across the short way into thin ribbons.
  3. Put the kale shreds in the pot and boil them for 10 minutes.
  4. Add the fusilli to the kale in the water and cook it until done.
  5. While the pasta cooks, in another pan heat the oil and add the chili pepper and the garlic. Cook the garlic until it's browned, then discard it and the chili pepper.
  6. When the pasta is al dente, strain it and toss it with the flavored oil in a large bowl until all of the pasta is glistening with oil.
  7. Grate the cheese into the pasta and toss well again. Taste a bit and add salt and more ground chilis if needed.  Serve hot.