Cavolo Nero Rigatoni

Ingredienti

• 200 g Cavolo Nero
• 2 Clove Garlic
• 400 g Rigatoni
• 1 Red Chilli
• 100 g Breadcrumb
• 1 tbsp Dried Oregano
• Salt
• Olive Oil

Preparazione

1. 1

   Bring a large pan of well-salted water to the boil.

2. 2

   Wash and strip the leaves from the cavolo nero, peel the garlic and add both to the pan. Cook for about 5 mins, then remove, keeping the water.

3. 3

   Place the cavolo nero and garlic into a blender and pulse until mushy but not completely smooth.

4. 4

   Cook the rigatoni in the cavolo cooking water until al dente.

5. 5

   While the pasta cooks, place a large frying pan over a medium-low heat and add 100ml of olive oil. Finely chop the chilli (remove the seeds for less heat) and add to the frying pan, sizzle gently for a minute then turn off the heat.

6. 6

   In a small frying pan, add a splash of olive oil and fry the breadcrumbs until crisp and golden. Just before they're done, add the oregano, then set aside.

7. 7

   Drain the pasta and add to the pan with the oil and chilli. Add the blended cavolo nero and a splash of the pasta water and mix well to emulsify.

8. 8

   Plate up and top with the herby breadcrumbs.