Recipes
Pasta Cavolo Nero
Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 20 Minutes
A RECIPE FROM NINO SALVAGGIO HIMSELF!
This simple yet flavorful Pasta Cavolo Nero highlights tender kale and fragrant garlic tossed with bowtie pasta and olive oil, then finished with grated Parmesan. It’s a comforting, rustic dish that feels both wholesome and satisfying—perfect as a light main course or a hearty side.
Learn more about pastina here.
Ingredients
- 2 bunches kale, stems removed and leaves roughly chopped
- 6 cloves garlic, peeled
- 1 lb bowtie (farfalle) pasta
- ¼ cup olive oil
- Grated Parmesan cheese, to taste
- Salt, to taste
Instructions
- Cook the Kale and Garlic Bring a large pot of salted water to a boil. Add the kale and boil until the kale is tender, about 5–7 minutes. Remove with a slotted spoon, drain well, and roughly chop together. Reserve the cooking water.
- Cook the Pasta In the same pot of kale cooking water, cook the bowtie pasta according to package instructions until al dente. Drain, reserving about ½ cup of pasta water.
- Combine Heat the olive oil in a large frying pan over medium heat. Add the chopped kale and garlic and toss to coat. Add the cooked pasta and mix well, adding reserved pasta water as needed for moisture.
- Finish & Serve Season with salt to taste and serve warm, topped generously with grated Parmesan cheese.
Notes
FAQ
Q: What is the difference between cavolo nero and regular kale?
Cavolo nero (Tuscan kale) has darker, flatter leaves and a slightly sweeter, more delicate flavor than curly kale.
Q: Can I substitute regular kale for cavolo nero?
Yes, though cavolo nero offers a more traditional Italian flavor and texture.
Q: What pasta shape works best for Pasta Cavolo Nero?
Farfalle, penne, or orecchiette all work well because they catch the olive oil and garlic beautifully.
Q: Can I add protein to Pasta Cavolo Nero?
Grilled chicken, Italian sausage, or white beans make excellent additions.
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