Orecchiette with cavolo nero

Indulge in a Tuscan staple ingredient that is being increasingly embraced on our shores, the cavolo nero.

Recipe «Orecchiette with cavolo nero» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch cavolo nero, 1/2 cup extra virgin olive oil, 2 garlic cloves, finely chopped, 2 long red chillies, seeds removed, finely chopped, 3 anchovy fillets in oil, drained , 500g orecchiette, Finely grated parmesan, to serve .

Ingredients:

• 1 bunch cavolo nero 
• 1/2 cup extra virgin olive oil 
• 2 garlic cloves, finely chopped 
• 2 long red chillies, seeds removed, finely chopped 
• 3 anchovy fillets in oil, drained 
• 500g orecchiette 
• Finely grated parmesan, to serve 

Instructions

1. Blanch the cavolo nero in boiling, salted water for 1 minute. Drain, refresh and finely chop. Set aside.
2. 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.
3. 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.
4. Drizzle the pasta with the remaining 2 tablespoons olive oil, season with salt and pepper, then serve immediately topped with finely grated parmesan.