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Bucatini with Cavolo Nero

Cook Time

20 minutes

Prep Time

10 minutes

Serves

The best pasta dishes are often the simplest ones. This dish is easy as anything and flavour packed with earthy cavolo nero, crispy golden sourdough breadcrumbs, parmesan, lemon, garlic, thyme and chilli round out the delicious ingredient line up for one of the yummiest pasta you'll make.

Ingredients

For the breadcrumbs

3 big slices day old sourdough, cut into peices

3 garlic cloves, peeled

3 tablespoons olive oil

1 teaspoon lemon zest

½ tbsp thyme leaves, picked

¼ tsp salt

¼ tsp of pepper

For the pasta

400g dried bucatini

80g butter (more if you love butter)

3 cloves of garlic, finely chopped

400g cavolo nero, de-stemmed and roughly chopped

1 tsp chilli flakes

½ cup parmesan + extra to serve

¼ cup lemon juice

good pinch of salt and pepper

1 cup pasta water

1 tbsp olive oil

Instructions

Put sourdough slices, garlic, and a pinch of salt in a food processor and pulse to make coarse breadcrumbs
Heat the 3 tablespoons of olive oil in a pan over medium heat, then add the breadcrumb mixture. Stir frequently, until the bread crumbs are golden brown and crispy, about 7 minutes. Turn off the heat and add lemon zest and thyme leaves. Put cooked breadcrumbs in a bowl and wipe out the pan for reuse
Cook bucatini until al dente, adding a pinch of salt to the water
Meanwhile, add butter and garlic to the pan, cook for a couple of minutes until the garlic just begins to brown and the butter becomes nutty and golden brown, then add in the cavolo nero, add chilli flakes and cook for another minute to soften
Get your cup of pasta water before draining, then add in drained pasta, lemon juice, pasta water, parmesan cheese and season with salt and pepper. Stir through so everything is combined, let it bubble together for a minute for the sauce to thicken, finish with olive oil
Serve onto plates and generously scatter the breadcrumbs and a little extra parmesan on top.