members recipes

Today, I have tried to add my favourite cabbage leafs (greens and cavolo nero) to my pasta. The experiment has been quite successful and my family has enjoyed the sauce. In order to get a flavoursome sauce, you need not to be afraid of using plenty of oil, garlic and cream. Do not feel too guilty because at least you are eating one of your “five” a day... (source: ritacooksitalian.com)

Ingredients
3 tbsp extra virgin olive oil
4 cloves of garlic, peeled and crushed
1 anchovy
chilli flakes
100 g greens cabbage, stalks removed and finely chopped
100 g cavolo nero cabbage, stalk removed and finely chopped
sea salt
4 tbsp single cream
320 g spaghetti
grated parmesan and pecorino cheese

Method
Heat the oil in a large pan and add the garlic, anchovy, and chilli flakes. Fry for 5 minutes (low-medium heat).

Add the vegetables and season with salt. Lower the heat, cover and cook, stirring occasionally, for 10 minutes or until the vegetables are soft.

Add the cream, stir and cook for 3 - 4 minutes.

Cook the pasta in boiling salted water according to the packet instructions.

Drain the pasta thoroughly, add it to the vegetables sauce and mix well (add a tablespoon of pasta-cooking water if you need to loosen the sauce).

Serve immediately with grated Parmesan and pecorino cheese sprinkled on top.