Silky Green Rigatoni by Gabriel Poltorak

Ingredients

• 200 g rigatoni
• 100 g cavolo nero, stalks removed (about 6–8 large leaves)
• 2 garlic cloves
• 50 g Parmesan, finely grated, plus extra to serve
• 15 g fresh basil leaves
• Zest of 1/2 lemon
• 1 tbsp lemon juice
• 2 anchovy fillets in oil
• 1 to 2 slices bread, cut into small square crumbs
• 2 tbsp olive oil, plus a drizzle to finish
• Salt, to taste
• Black pepper, to taste
• Reserved pasta water, as needed

Instructions

1. Bring a large pan of salted water to a boil. Add the cavolo nero and garlic cloves, then cook for 2 minutes until wilted and bright green.
2. Transfer the cavolo nero and garlic to iced water for 1 minute, then drain well and squeeze out excess water.
3. Blend the cavolo nero, garlic, Parmesan, basil, lemon zest, lemon juice, olive oil, a pinch of salt, and black pepper with a small splash of pasta water until smooth and silky, adding more water as needed.
4. Heat the olive oil in a frying pan over medium heat. Add the anchovy fillets and a little of their oil, then stir until they melt into the oil, about 1 minute.
5. Add the bread crumbs and fry for 5 to 6 minutes, stirring often, until golden and crisp. Remove from the heat.
6. Cook the rigatoni in the same salted water until just al dente, about 10 to 12 minutes. Reserve a mug of pasta water before draining.
7. Toss the hot rigatoni with the green sauce in a bowl, adding a splash of pasta water until the sauce coats the pasta evenly.
8. Plate the pasta, drizzle with olive oil, and finish with the crispy anchovy crumbs and extra Parmesan.