An elegant #easy to make spaghetti recipe:
Really good extra virgin olive oil helps make this special , so if you can, get your hands on some good stuff and come on into We Olive or visit our store online (link in bio). A lot of people are confused about olive oil. Now is the time to buy new season #oil. flavour-wise and cooking-wise, these oils will absolutely transform everyday ingredients into something incredible. Aside from pasta, good olive oil stirred through mashed potato, lugged over garlic bruschetta or even drizzled on mozzarella with grated chili – it’s something else.

Servings: 4


1 pound (500 grams) cavolo nero (a.k.a. dinosaur kale or black kale)

2 cloves of #garlic

Sea salt and black pepper

12 ounces (340 grams) spaghetti or tagliatelle

½ cup Parmesan cheese, grated

Trim and roughly chop the cavolo nero, then peel the cloves of garlic, leaving them whole.

Place into a large pan of boiling salted water over a medium-high heat.

Bring back to a boil, reduce the heat to medium and cook for 10 minutes, or until the leaves are cooked through.

Drain and leave to steam dry for a few minutes, then place the greens and garlic in a food processor or blender with a pinch of sea salt and black pepper and a few lugs of oil. Blitz to a smooth, vibrant dressing.

Cook the pasta in a large pan of boiling salted water according to the packet instructions.

Reserving a cup of the cooking water, drain the pasta and return to the pan.

Toss the dressing through the pasta, adding splashes of the reserved pasta water to loosen, if needed.

Stir in most of the Parmesan, and serve immediately, with extra gratings of cheese on top.

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Source by We Olive Thousand Oaks