This Jamie Oliver cavolo nero pasta recipe is a comforting Italian-inspired dish packed with rich flavors and wholesome ingredients. Tender cavolo nero leaves are tossed with perfectly cooked pasta, garlic, olive oil, chili flakes, parmesan cheese, and fresh lemon zest to create a simple yet elegant dinner. It’s quick to prepare, nutritious, and ideal for busy weeknights or cozy family meals.
Total Time:25 minutes
Yield:4 servings
Ingredients
300g spaghetti or linguine
1 bunch cavolo nero, stems removed and sliced
3 garlic cloves, thinly sliced
4 tablespoons extra virgin olive oil
1 teaspoon chili flakes
50g parmesan cheese, grated
Zest of 1 lemon
Salt, to taste
Black pepper, to taste
Optional Additions
Crispy pancetta
Anchovies
Toasted breadcrumbs
Fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
Heat olive oil in a large frying pan over medium heat. Add sliced garlic and chili flakes, cooking gently until fragrant.
Stir in the cavolo nero and sauté for 4–5 minutes until softened and glossy.
Add the cooked pasta directly to the pan. Toss well to combine with the greens and garlic oil.
Gradually pour in reserved pasta water while mixing until the sauce becomes silky.
Add grated parmesan, lemon zest, salt, and black pepper. Toss again until creamy and evenly coated.
Serve immediately with extra parmesan and a drizzle of olive oil.
Notes
Remove thick cavolo nero stems for the best texture.
Freshly grated Parmesan melts more smoothly into the sauce.
Reserving pasta water helps create a creamy sauce naturally.
Add lemon zest at the end for a brighter flavor.
For a vegan version, replace parmesan with nutritional yeast.
