Cavelo nero pasta

July 27, 2009

This is a dish I’ve been cooking regularly during winter. The cavelo nero can be substituted by silverbeet, or use a combination of both.

Ingredients (2 people):

olive oil
1 brown onion, chopped
1 bunch of cavelo nero (Tuscan black cabbage), chopped
1 red chilli, chopped finely (or substitute with a teaspoon of chopped chili from a jar)
1 garlic clove, chopped finely
penne or spiral pasta for 2
grated parmesan

Saute the onion in some olive oil until translucent. Add the cavelo nero and let it cook gently over a low heat until softened.You may add a splash of water to the pan to avoid sticking.

Cook the pasta. Stir through the garlic and chili with the cavelo nero and saute for 1 minute. Add the drained pasta to the cavelo nero and stir through and season with salt and pepper.

Serve with grated parmesan.


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