Pasta e verza | Neapolitan Savoy Cabbage Pasta

Name: Pasta e verza | Neapolitan Savoy Cabbage Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Olasz konyha
Ingredients: 400 g dried penne; 500 g Savoy cabbage; 60 ml extra virgin olive oil; 3 cloves fresh garlic; 1 pinch chili flakes; 60 g Parmesan cheese; 1 tsp fine salt; 1 pinch black pepper

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25 min

Quick

Kifli Kukták

Autentikus nápolyi klasszikus: kíméletesen pirított, édeskés kelkáposzta, illatos fokhagyma, pikáns chili és al dente penne selymes parmezános szószban összeforgatva. Villámgyors és laktató őszi olasz vacsora 25 perc alatt.

Preparation method

Preparation

Remove the damaged outer leaves of the Savoy cabbage, cut the head into quarters, cut out the thick core, and then slice the leaves into thin strips, about a finger wide. Peel and thinly slice the garlic cloves.

Bring a generous amount of water to a boil for the pasta in a large pot, and salt it thoroughly once boiling.

Cooking and assembly

Heat the extra virgin olive oil in a deep, wide frying pan over medium heat. Add the sliced garlic and a pinch of chili flakes, then sauté for about 1 minute until fragrant – be careful not to let it burn.

Chef's tip

The main secret of Neapolitan pasta dishes is the starch-rich cooking water: simmered together with the Savoy cabbage and olive oil, it creates a perfectly creamy sauce without any cream.

Instead of or alongside Savoy cabbage, you can also prepare it with cavolo nero (Tuscan kale) if you are looking for an even more rustic Tuscan vibe.