🍝 Steve’s Cavolo Nero & Black-Eyed Bean Pasta
(Tuscan-style with a smoky chilli kick)
Serves: 2 generous portions
Prep time: 10 mins
Cook time: 25 mins
🌿 Ingredients
180–200 g pasta (fusilli, penne, or short pasta)
1 small onion, finely chopped
2 cloves garlic, minced
1 small fresh red chilli, seeded and finely chopped
1 small carrot, diced (optional but adds sweetness)
2 tbsp olive oil
½ tsp smoked paprika
1 tin (400 g) black-eyed beans, drained and rinsed
1 tin (400 g) chopped tomatoes
1 bunch cavolo nero (about 200–250 g), stalks removed and leaves chopped
100 ml vegetable stock or water
Salt and black pepper, to taste
Parmesan or vegetarian hard cheese, shaved or grated
A squeeze of lemon juice or a drizzle of good olive oil, to finish
Optional garnish:
Toasted breadcrumbs (fried briefly in olive oil with a pinch of salt and garlic powder)
🔪 Method
Cook the pasta in salted water until just al dente. Reserve ½ cup of the pasta water, then drain.
Build the flavour base:
In a wide pan, heat olive oil over medium heat. Add onion and carrot and cook for 5 minutes until softened.
Stir in the garlic, chilli, and smoked paprika; cook for 30 seconds until fragrant.
Add beans and tomatoes:
Stir in the black-eyed beans and chopped tomatoes. Simmer for 5 minutes.
Add cavolo nero and stock:
Add the chopped cavolo nero and a splash of stock or pasta water. Simmer uncovered for 10–12 minutes, until the kale is tender and the sauce thickens slightly.
Combine with pasta:
Toss the cooked pasta into the sauce, adding a little reserved pasta water if needed to coat evenly.
Season and finish:
Season with salt and pepper. Add a squeeze of lemon juice or a drizzle of olive oil for brightness.
Serve:
Spoon into bowls and top with shaved Parmesan (or vegetarian hard cheese). Sprinkle over toasted breadcrumbs if you like extra crunch.