Excerpted from 5 Ingredients: Quick and Easy Food by Jamie Oliver. Copyright © 2017 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.
Excerpted from 5 Ingredients: Quick and Easy Food by Jamie Oliver. Copyright © 2017 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.—Food52
Food52 Review: Featured in: Jamie Oliver's 5-Ingredient, 15-Minute Pastas Are Weeknight Miracle Workers —The Editors
Prep time: 2 min
Cook time: 11 min
ounces dried spaghetti
cloves of garlic
ounces cavolo nero (also known as Tuscan kale, lacinato kale, or dinosaur kale)
ounce Parmesan cheese
ounce ricotta cheese
- Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes. Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
- Drain the pasta, reserving a cupful of cooking water. Return the pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.