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
Servings: 4 bowls
- 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