Italian Savoy Cabbage Penne | With Crispy Spiced Breadcrumbs

Heat 1 tablespoon of extra virgin olive oil in a small pan. Add the breadcrumbs, a pinch of salt, and a pinch of chilli flakes, then toast over medium heat, stirring constantly, for 2-3 minutes until golden brown and crispy. Remove from the heat and transfer to a small bowl to cool.

Remove the outer, damaged leaves of the savoy cabbage, cut the head into quarters, cut out the thick core, and slice the leaves into thin strips. Thinly slice the garlic cloves. Wash the organic lemon under hot water and finely grate its yellow zest.

Bring a generous amount of water to a boil in a large pot. When boiling vigorously, salt thoroughly, add the penne pasta, and cook for 1 minute less than the time indicated on the packaging (al dente). Before draining, ladle out and set aside 150 ml of the starchy cooking water.