Name: Cavatelli with Cavolo Nero and New-season Olive Oil
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 1kg cavolo nero, stalks removed (see Be A Better Cook); Ice-cold water; 120-140ml new-season extra-virgin olive oil, plus a drizzle; 6 garlic cloves, finely sliced; About 2 small dried red chillies, crumbled, or 1 tsp crushed dried chilli (or more if you like heat); 6 anchovy fillets in oil, drained (optional but highly recommended); 1 batch fresh cavatelli (see recipe; you can also use 500g dried penne, rigatoni, fusilli and farfalle)

VMG Recipes

Cavatelli with Cavolo Nero and New-season Olive Oil﻿

Cavatelli with Cavolo Nero and New-season Olive Oil