Pasta with cavolo nero and garlic | Quick Tuscan recipe
(0)
20 min
Quick
Sezamo
O rețetă toscană autentică, simplă și plină de savoare, gata în 20 de minute. Paste rigatoni al dente combinate cu frunze delicate de varză kale călite în ulei de măsline aromatizat cu usturoi, fulgi de chili și parmezan maturat.
Ingredients
Preparation method
Preparation and boiling
Wash the Tuscan kale (cavolo nero) leaves thoroughly, remove the thick fibrous stems, and cut the leaves into strips about 2-3 cm wide. Bring a large pot of water to a boil with 1 tsp of sea salt.
When the water is boiling, add the kale strips and blanch them for 3-4 minutes, until slightly softened but still retaining their vibrant green color. In the same pot, add 350 g of rigatoni pasta and cook them al dente, according to the package instructions.
Sautéing and serving
Meanwhile, heat 4 tbsp of extra virgin olive oil in a spacious pan over medium heat. Add the 3 finely sliced garlic cloves and 1 tsp of chili flakes. Sauté gently for 1-2 minutes, making sure the garlic becomes golden and fragrant without burning.
Chef's tip
Do not discard the pasta and kale cooking water: the starch in the water combines with the extra virgin olive oil and grated Parmesan to create a silky, smooth sauce characteristic of authentic Tuscan cuisine.
55 min
Under an hour
