RIGATONI

1kg cavolo nero
2 garlic cloves, peeled
250ml extra-virgin olive oil
500g rigatoni
Parmesan, freshly grated
Method


Remove the stalks from the cavolo nero leaves, but keep the leaves whole. Blanch them in a generous amount of boiling, salted water along with the garlic cloves for 5 minutes. Drain.
Put the blanched cavolo nero and garlic into a food processor and pulse-chop to a purée. In the last couple of seconds of blending, pour in about 200ml of the extra-virgin olive oil. This will make a fairly liquid, dark green purée. Season well.
Cook the rigatoni in a generous amount of boiling salted water, then drain thoroughly. Put the pasta into a bowl, add the sauce and stir until each piece is thickly coated. Pour over the remaining extra-virgin olive oil and serve with Parmesan.