Cavolo Nero Pasta Recipe

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.