Cavolo Nero Rigatoni

Serves :

2 People

Prep Time :

10 Minutes

Cooking Time :

10 Minutes


  • Cavolo nero, leaves stripped from main stem, approx 120g or several good sized leaves
  • 200g rigatoni (or similar pasta)
  • 100ml olive oil, plus more to drizzle
  • 50g breadcrumbs
  • 2 cloves of garlic, peeled and finely chopped
  • Red chilli, deseeded and finely chopped
  • 1 tsp oregano
  • Your favourite cheese, grated
  • 30g rocket (optional)



  1. Bring a pan of salted water to the boil. Add the cavolo nero and cook for around 5 minutes, remove the cavolo nero but keep the water.


  2. Fry the garlic for 1-2 in a pan. Then add the garlic to the cavolo nero and place in a blender until mushy but not smooth.


  3. Add the rigatoni pasta to the cooking water and cook to taste (we think al dente works perfectly for this dish).


  4. Meanwhile, place a large frying pan over a medium heat, add the olive oil, then add the chilli, and allow to cook for 1-2 minutes. Remove from heat.


  5. In a separate frying pan, add a splash of olive oil and fry the breadcrumbs until golden. Add the oregano and remove from the heat.


  6. Drain the pasta and add it to the olive oil and chilli. Add the blended cavolo nero and garlic, add a splash of pasta water and mix well. Plate up your dish.


  7. Finally add the breadcrumbs as a topping for your pasta, the add the grated cheese and rocket. Serve and enjoy!

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