Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 20

This recipe is for two only, because I think it is a very tricky business mixing anything more than a simple sauce into long, fresh pasta, often resulting in the pasta becoming overcooked in the process. If you are cooking for more than two, dress the cooked pasta in olive oil and a little finely grated cheese, and put it in warm bowls before spooning the vegetables on top, encouraging people to mix their own.

Heat the olive oil in a wide pan and cook the onion, garlic and chilli over a medium heat for 1 minute. Add the cabbage leaves, tomatoes and pine nuts, and cook for 2-3 minutes more until the cabbage has softened. Season with a little salt and pepper.

Serves 2
3 tbsp olive oil
1 red onion, halved and thinly sliced
2 garlic cloves, sliced
1 mild red chilli, halved, seeded and thinly sliced
2 handfuls Abyssinian cabbage leaves(about 160g/5 3/4oz), roughly torn
2 tbsp sun-dried tomatoes, thinly sliced
1 tbsp pine nuts, lightly toasted
salt and pepper
250g (9oz) fresh tagliolini or other thinpasta
60g (2 1/4oz) Cratloe Hills or other hardsheep’s cheese such as Pecorino, finelygrated

At the same time, bring a large saucepan of water to the boil and cook the pasta for 2-3 minutes until just tender. Drain well and add to the vegetables with a sprinkling of the cheese. Toss to mix the vegetables through the pasta, then serve in warm bowls, with the rest of the cheese sprinkled over the top.