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Stracci with cavolo nero and garlic

Australian Gourmet Traveller pasta recipe for stracci with cavolo nero and garlic.

By Gourmet Food Team
  • 30 mins preparation
  • 15 mins cooking plus making pasta, resting
  • Serves 4
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Stracci with cavolo nero and garlic


  • 4 garlic cloves
  • 1 long red chilli, halved lengthways, seeds removed
  • 300 gm cavolo nero (about 3 bunches), trimmed
  • 250 ml extra-virgin olive oil (1 cup)
  • To serve: finely grated pecorino


  • 1
    For stracci, cut pasta sheets into 10cm squares. Set aside on a tray dusted with semolina.
  • 2
    Blanch garlic and chilli in boiling salted water until tender (4-5 minutes), remove with a slotted spoon and set aside. Blanch cavolo nero until tender (1-2 minutes), drain well, reserving 2 tbsp cooking water. Process cavolo nero with garlic, chilli and reserved cooking water in a food processor until a thick paste forms. Stir through oil, season to taste and keep warm.
  • 3
    Meanwhile, cook pasta in boiling salted water until al dente (2-3 minutes), drain and toss through cavolo nero mixture. Season to taste, scatter with pecorino and serve hot.