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5 from 1 vote

Cavolo nero penne with a basil fried tomatoes

A creamy penne pasta, laced with deliciously garlicky cavolo nero and topped with sweet, aromatic pan fried basil tomatoes.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Pasta meals
Cuisine: Italian
Keyword: mains, pasta
Servings: 4 bowls
Calories: 649kcal
Author: Emily Leary


  • 400 g Barilla penne rigate
  • 2 tbsp olive oil
  • 200 g cavolo nero shredded
  • 2 large cloves of garlic finely chopped
  • 350 g baby plum tomatoes halved
  • 10 g fresh basil shredded
  • 250 g ricotta
  • 50 g grated hard cheese eg parmesan or a vegetarian alternative
  • 100 ml whole milk


  • Put the pasta on to cook in plenty of boiling, salted water. It will take 10 minutes to become al dente.
  • Meanwhile, warm half the olive oil in a pan and add half the garlic, then add the tomatoes and basil.
  • Season and fry over a medium heat until the tomatoes are just softening and relinquishing their juices.
  • In another pan, warm the remaining olive oil and garlic, and add the cavolo nero.
  • Season and fry over a medium heat until wilted but still with bite.
  • Stir in the ricotta and hard cheese.
  • Add the milk and mix again.
  • Drain the pasta and pour into the ricotta pan. Mix well.
  • Serve the pasta into bowls, then spoon the tomatoes over the top. Finish with a mill of fresh pepper.



Calories: 649kcal | Carbohydrates: 87g | Protein: 28g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 293mg | Potassium: 786mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6272IU | Vitamin C: 73mg | Calcium: 418mg | Iron: 3mg