Ingredients
- 200 g spaghettini
- extra virgin olive oil, for pan-frying
- 1 clove garlic, finely sliced
- 1 medium potato, peeled, cooked and cut into small dice
- 6 good-sized leaves cavolo nero, cut into ribbons
- 50 g ligurian olives, pitted
- salt flakes and black pepper
- shaved parmesan, to serve
Spaghettini with cavolo nero, garlic, potato and olives
I love pasta. It is the most wonderfully versatile dinner or lunch that thrives within the parameters of a kitchen garden.
After a long day at work it is possible to pop a pan of water on to boil, trot out to the garden and pick a bit of this and that, scrabble around the fridge and the pantry, and within 15 minutes have a nourishing bowl of beautiful food cradled in your hands.
Method
Bring a large saucepan of salted water to the boil, add the spaghettini and cook according to the packet instructions until al dente.
While the pasta is cooking, place a large heavy-bottomed frying pan over low heat, add a thin layer of oil and warm through.
Add the garlic and cook gently for 3–4 minutes. Increase the heat to high and add the potato, giving it a little toss here and there.
Add the cavolo nero and allow to wilt, then finish with the olives.
Your pasta should now be ready. Drain and toss through the mixture in the pan, moistening with more oil if needed.
Season with salt and pepper and serve immediately, garnished with good parmesan.
This recipe was provided to Foodwise from the book “Annie’s Garden to Table” by Annie Smithers, photography by Simon Griffiths, published by Lantern rrp $49.95.
Submitted byAnnie Smithers
