Spaghetti with cavolo nero, tomatoes, Coolea cheese and salami

Serves: 2
Course: Main Course
Cooking Time: 0 hr 45 mins
Ingredients
  • 3 tbsp olive oil, plus an extra drizzle for the bread
  • A few wafer thin slices of sourdough bread
  • Salt and pepper
  • 2 cloves of garlic, peeled and finely sliced
  • A knob of cold butter
  • A pinch of chilli flakes
  • A sprig of rosemary
  • A handful of cavolo nero (or kale)
  • 10 cherry tomatoes, halved
  • 200g spaghetti
  • 80g Coolea cheese, grated
  • Some good salami, sliced or diced

1 Set the oven to 185 degrees.

2 Drizzle some olive oil on the sourdough, season then bake in the oven for 10-12 minutes until golden and crunchy.

3 Put the olive oil into a pan (I like to use a wok), add the garlic then cook it over a gentle heat until it slowly starts to become evenly and lightly golden.

4 Add the butter, chilli flakes and rosemary then remove from the heat.

5 Wash and shred the kale and add to the pan along with the tomatoes. The heat of the spaghetti will cook it just enough.

6 Cook the spaghetti as per packet instructions then drain it, saving half a cup of cooking water.

7 Add the spaghetti and water to the pan and turn everything together.

8 Season and add the roasted bread and half the cheese. Serve in warm bowls with the remaining cheese and salami on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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