Italian Savoy Cabbage Penne | Garlic and Parmesan Pasta

Bring plenty of water to a boil in a large pot for the pasta, then salt it generously.

Remove any damaged outer leaves from the savoy cabbage, cut the head into quarters, cut out the thick inner core, and slice the leaves into thin strips. Peel the garlic cloves and cut them into thin slices.

Heat 3 tablespoons of extra virgin olive oil in a deep, wide pan. Add the sliced garlic and a pinch of chilli flakes, then fry over low heat for 1 minute, taking care not to let the garlic burn.