Pasta, prawns and black cabbage
Straccetti, gamberi e cavolo nero
Recipe by Pasquale Amico
SERVES 4
Preparation 10 minutes
Cooking 30 minutes
350g straccetti pasta
20 prawns, shelled
30g flat-leaf parsley, chopped
2 cloves of garlic, peeled
salt and black pepper
3 tbsp extra-virgin olive oil
4 tbsp white wine
350g cherry tomatoes
200g black cabbage (cavolo nero)
Wash the cabbage and cut into large strips. Heat 2 tbsp of oil in a pan, add a clove of garlic, then the cabbage, stir and cover. Leave to cook at low heat for 30 minutes, then keep warm.
Chop the other clove of garlic. Place the remaining oil in a pan, then add the garlic, the prawns, and the wine and leave to evaporate.
Add the cherry tomatoes, then take the prawns out and keep warm. Using a spoon, mash the tomatoes a little, then season. Leave to cook for 5 minutes.
Cook the pasta in salted boiling water, then drain and add to the sauce. Mix well, then add the prawns and the chopped parsley.
To serve, distribute the cabbage between the plates and place the pasta on top.
