Indulge in a Tuscan staple ingredient that is being increasingly embraced on our shores, the cavolo nero.
- Blanch the cavolo nero in boiling, salted water for 1 minute. Drain, refresh and finely chop. Set aside.
- Place half the olive oil in a large frypan over medium-low heat. Add the garlic, chilli and anchovies and cook, stirring, for 1 minute or until fragrant and the anchovies have melted. Add the cavolo nero and 1 tablespoon olive oil, tossing to combine.
- Meanwhile, cook pasta in a large pan of boiling, salted water according to packet instructions. Just before the pasta is al dente, ladle 1/2 cup (125ml) pasta water into the frypan with the cavolo nero mixture. Drain the pasta, then add to the frypan. Increase heat to medium, then toss well for 1-2 minutes, making sure the cavolo nero mixture is evenly mixed through the pasta.
- Drizzle the pasta with the remaining 2 tablespoons olive oil, season with salt and pepper, then serve immediately topped with finely grated parmesan.
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