This tomato pasta with cavolo nero (black kale) recipe is absolutely packed with the flavours and goodness of fresh cherry tomatoes and cavolo nero (black kale), both superfoods bursting with vitamins, minerals and antioxidants.
Produce From My Allotment
This recipe is one from my allotment produce collection. I try and grow as many of my favourite fruits and vegetables as possible. Fresh veg is packed full of goodness and just tastes better than shop-bought produce. Pick some sweetcorn or green beans for example and cook them within an hour or two, they taste amazing, sweet and crunchy. You can’t beat it.
I have collected together recipes which I think will bring out the best of my homegrown salad, fruit and vegetables. Just remember to wash and prepare your produce thoroughly before cooking and/or eating it. As the old saying goes “there is only one thing worse than finding a maggot in an apple and that is finding half a maggot”.
What Is Cavolo Nero?
Cavolo Nero aka Tuscan Kale is a dark leafy vegetable with a robust flavour and firm texture, widely available and is particularly suited to pasta dishes.
Tomato Pasta with Cavolo Nero
Ingredients
- 1 tablespoon Olive Oil
- 4 cloves Garlic crushed
- 4 Anchovy Fillets
- 1 tablespoon Tomato Puree
- 250 g Cherry Tomatoes halved
- 1 teaspoon Sugar
- 2 sprigs Basil
- Sea Salt to taste
- Freshly ground black pepper to taste
- 250 g Kale stems removed
- 400 g Pasta
- 50 g Parmesan Cheese grated
Conversions
Instructions
- Heat the oil over medium heat and add the garlic and anchovy. Cook gently until the garlic smells fragrant and the anchovy melts into the oil. Add the tomato puree and cook for another couple of minutes until the puree starts to darken.
- Add the tomatoes, sugar, salt and basil and bring to a simmer. Cook for 20 minutes until thickened. Season again to taste.
- While the sauce cook bring a pot of water to the boil. Add the pasta and cook according to packet instructions. Just before the sauce finishes cooking, add the kale and stir to wilt.
- When everything’s finished cooking add the pasta to the sauce with the parmesan and toss well before serving.
You may also like one of my other favourite recipes …
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Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
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