Cavolo Nero Pasta
Garlicky, spicy, rich, earthy, zesty … all in one bite. Cavolo nero pasta has just a few humble ingredients, but the result is deceptively flavoursome. Yup, it rivals (and beats) many more famous pasta recipes like al pesto, carbonara, and marinara.
The first time my Mum tried this cavolo nero pasta, she declared it was “the best pasta dish ever” — and she’s continued following my recipe almost every week since then. Mums can be biased, but trust me when I say mine is a harsh critic (and a pasta aficionado!), so I could tell it was genuine.
Since then, this recipe has only received rave reviews. And I have to agree; it truly is something special.
Orecchiette, my pasta of choice (a special little traditional shape from Puglia, Italy), is the ideal vessel for holding bursts of lemon, hints of garlic, chilli flakes, and those gloriously crunchy breadcrumbs (pangrattato).
And not to forget our cavolo nero (also called Tuscan kale or black kale), which brings a rich, deep earthiness that marries wonderfully with the olive oil; it’s a more underrated ingredient, but full of iron-rich minerals and scrumptiously robust flavour.
😋 Why You’ll Want to Make This Recipe Now (Yes, Now!)
🍝About Those Ingredients …
- Pasta: I love this recipe with orecchiette, a speciality pasta from Puglia. It translates to “little ears!” I often find orecchiette is thicker than a standard pasta, which makes it great for pairing with more flavoursome vegetables. You can find it in Italian sections of grocery stores or online. Alternatively, swap it for penne, ziti, or small conchiglie.
- Cavolo nero: Also known as Tuscan kale or black kale. Typical in season between July and October, it’s ribbed in texture, deep dark green colour, and with a gorgeously nutty, robust flavour.
- Olive oil: Pick a good quality olive oil with strong grassy notes.
- Garlic: Just a few cloves add buttery sweetness.
- Chilli flakes: Traditional and used in moderation. Infused in the olive oil to create just a hint of heat and a touch of fruitiness (merges with the olive oil perfectly). Italian pepperoncino is preferable, but you can adjust the type of chilli to suit your heat preference.
- Salt and pepper: Plenty of sea salt is essential to any pasta dish, and I always use freshly ground black pepper.
- Lemon: A touch of citrus lifts this cavolo nero pasta, making it bright and zesty.
- Pangrattato: Italian toasted breadcrumbs. It’s easy to make yourself by crushing stale bread, then lightly toasting it in olive oil or butter (add garlic if you like!). These add an unbeatable textural contrast and add so much to the dish. Do not skip!
What’s the Difference Between Cavolo Nero and Kale?
Great question! Cavolo nero is a brassica in the cabbage family, just like kale. However, they aren’t interchangeable. Whereas kale (curly kale being the most widespread variety) is peppery and a touch bitter, cavolo nero is earthy and nutty. Kale is also lighter in appearance, boasting a ruffled texture, while cavolo nero is bubbly and dark green.
Substitutions and Variations
Traditionally, similar orecchiette dishes use anchovies for umami and savouriness. I don’t find the dish lacking without it, but using a small amount of miso and crushed capers can replicate the umami hit.
Top with freshly grated cheese if you like, or sprinkle with nutritional yeast for a cheesy flavour while keeping the recipe vegan.
Speaking of dietary requirements, this cavolo nero pasta is 100% vegan as written. It’s also nut free and soy free.
Making it gluten free is straightforward. Just switch wheat-based pasta for a gluten free variety. Gluten free orecchiette is available on Amazon, but you may struggle to find it in stores. You’ll also need to make the pangrattato with gluten free bread.
🧄How to Make Cavolo Nero Pasta (Step-by-Step Photos)
One: Prepare the cavolo nero. Strip the leaves from the stems (discard the stems) and tear the leaves into small pieces.
Two: Boil the cavolo nero until tender.
Three: Drain the cavolo nero and set aside. Reserve the pasta water and add salt.
Four: Add the pasta to the salted water and cook according to package instructions, or until al dente. Drain the pasta, but reserve the water.
Five: Add olive oil to a large pan and sauté crushed garlic and red chilli flakes.
Six: Cook until the garlic and chilli are aromatic, and the oil is infused.
Seven: Add the drained cavolo nero and pasta to the pan, along with 100ml reserved pasta water. Mix well and season with freshly ground black pepper.
Eight: Turn off the heat and season with freshly squeezed lemon. Serve with pangrattato (crispy breadcrumbs) on top.
As usual, the complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!
My Top Tips for Success
Always salt your pasta water! It’s so easily overlooked, but salting your pasta water (until it tastes like the sea, as the wisdom goes!) is one of the easiest ways to instantly improve your pasta dishes. There’s no need to add salt at any other point during cooking, though, or you’ll overdo it.
Your cavolo nero should retain some texture. Avoid overcooking, and instead aim for wilted but with a slight chewiness. This has the added benefit of improving the nutritional value.
Save the pasta water. It’s easy to accidentally let all that flavour-packed, starchy pasta water go to waste down the drain (I’ve done it many times!). Try to strain your pasta over a bigger container so you can always keep the excess water. There’s no “sauce” per se in this recipe, but adding a ladle or two emulsifies into a beautifully thick sauce that clings to our pasta, making it fantastically moist.
🍋Storage and Reheating
I don’t recommend freezing cavolo nero pasta, as it can change the texture of the dish.
Cavolo nero pasta reheats excellently, although it has a relatively short shelf life.
I recommend storing the pasta without the toasted breadcrumbs (they go soggy). Keep the pasta in an airtight container for up to two days, and reheat in a pan (or microwave) with a splash of water.
Refresh the dish with a squeeze of lemon and the crispy breadcrumb topping.
🍾 Serving Suggestions
Salad and garlic bread are usually great pairings for fresh pasta.
However, cavolo nero pasta doesn’t need any sides. You’ve already got fresh greens in the dish, and pangrattato provides the flavours of herby garlic bread.
The only thing that could improve your dinner is a crisp glass of white wine or sparkling lemonade. There’s always room for dessert, though, right? 😉 Gelato, panna cotta, or Sicilian lemon cake are all shoo-ins!
If you tried this cavolo nero pasta recipe — or any other recipe on my website — please leave a 🌟 star rating and let me know your thoughts in the ✍️ comments at the bottom of the page. Thanks for being a part of my community!
Cavolo Nero Pasta Recipe
Ingredients
- 200 grams cavolo nero de-stemmed and torn into pieces
- 1 teaspoon sea salt add to the water for cooking pasta
- 200 grams orecchiette pasta
- 2 tablespoons olive oil extra virgin
- 50 grams pangrattato or breadcrumbs
- 3 cloves garlic crushed
- ¼ teaspoon red chilli flakes
- ½ teaspoon black pepper finely ground
- 100 millilitres reserved pasta water
- ½ lemon juiced
Instructions
- Prep the cavolo nero by de-stemming and tearing into small pieces.
- Add plenty of water to a large saucepan over medium heat and bring it to a boil. Add the 200 grams cavolo nero and cook until just softened, about three minutes. Once cooked, drain the cavolo nero, but reserve its cooking water.
- In the same pan you cooked the cavolo nero, add a little extra water if required. Add 1 teaspoon sea salt and bring to a boil. Once the water boils, add 200 grams orecchiette pasta and cook until just al dente. Orecchiette pasta is thicker than standard, so it takes longer to cook, often around thirteen minutes (when dried).
- While the pasta is boiling, make the pangratatto. You can also make a simplier version by heating 2 tablespoons olive oil in a large saucepan and adding 50 grams pangrattato (or in this case, breadcrumbs). Fry until crispy with a deep golden colour, stirring when needed. Set aside, but reserve the excess oil.
- When the pasta has cooked, drain it, but keep 100 millilitres reserved pasta water.
- In the same frying pan as you cooked the breadcrumbs, sauté 3 cloves garlic (sliced) and ¼ teaspoon red chilli flakes in the excess oil for a few seconds, until infused. Next, add the cooked cavolo nero and drained orecchiette. Stir to mix. Finally, add the 100ml reserved pasta water, ½ teaspoon black pepper, and ½ lemon (juiced). Stir well to loosen up and coat with the flavours.
- Serve with the crispy breadcrumbs or pangrattato on top.
Who would have thought that Cavolo Nero would go so well pasta! It’s divine and so different, unlike any pasta dish I’ve had before. I’m so glad I found this recipe it’s a real showstopper, I just love it. The orecchiette pasta shape matches the ‘bubbly’ Italian kale and with breadcrumbs on top it all looks so pretty. I’ve made it several times now, first time I forgot to save the water from the Cavolo 🙁 All the little steps in the recipe make a difference and the breadcrumbs fried in olive oil are not to be skipped. The textures all compliment one another perfectly. I wouldn’t change anything and I’m renown for altering recipes. Really high praise 🙂 Say your cooking pasta for tea and then revel in surprised faces when you present this! Vegan food at it’s best.
Stunning! Love this recipe, using the water from the cavelo nero and pasta is a game changer. I forgot to do this the first time I made it, adds extra depth. Well thought out recipe, popular with everyone.
Happy to hear this, Clara! It’s those subtle things that make a difference to the overall recipe, isn’t it? Thank you for such a lovely review 😄
Super tasty, possibly the best best dish I’ve eaten and I’ve tried a lot!
Wow, you’ve made my day with such high praise, Bobbi! I might have to agree with you, though, it is super tasty. I hope the cavolo nero pasta will become a regular fixture for you, like it is for me!