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Pasta with cavolo nero and pancetta

This dish is ready in 15 minutes so it's perfect for a lazy weekend lunch or midweek supper. You can use any type of pasta -  even gluten-free versions.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 3 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g of pasta
  • 150 g Cavolo nero cabbage
  • 150 g pancetta
  • 1 Tbsp olive oil
  • 2 cloves of garlic
  • 1 red chilli
  • 2 anchovies from a tin chopped
  • 3 Tbsp pine nuts
  • Grated Parmesan cheese

Method
 

  1. Cook the pasta according to the instructions on the pack. Drain and cover.
  2. Meanwhile chop the garlic, chilli and thinly slice the cabbage leaves.
  3. Heat the oil in a frying pan and fry the pancetta until crisp and golden.
  4. Add the garlic, chilli, anchovies and pine nuts. Fry for about a minute, until the nuts are browned.
  5. Add the cabbage slices and a splash of water. Cook, covered, for 3-5 minute until the leaves arewilted.
  6. Add the pasta to the pan, season to taste, toss well.
  7. Serve warm with grated parmesan.