Cavolo Nero Rigatoi
Ingredients
- 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.
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