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Orecchiette with cabbage

Tasty recipe, Healthy and light

by Ada Parisi
5 min read
Orecchiette al cavolo nero

Orecchiette with cabbage. A first light dish, healthy and really tasty. Pasta with kale is a vegan recipe that is very easy to prepare. You need few ingredients: garlic, oil, chilli pepper and two anchovies (if you're not vegan) they are able to make the most of the taste of black cabbage.

What if I told you that pasta with black cabbage can be prepared in 10 minutes? Is’ one of my first fast food favorite. The cabbage, or Tuscan cabbage, It's one of mine Winter vegetables Favorites. Its virtues are many and surely you already know: is a concentrate of vitamins, antioxidants, salts minerals and one of the most powerful anti-cancer in nature. Look at VIDEO RECIPE on my Youtube channel and then run to buy the black cabbage.

Perfect in soups, how amazing SOUP OF BREAD, POTATOES AND BLACK CABBAGE and in soups, to me the cabbage like version also greatly PESTO WITH RAW DRIED FRUIT or simply Boiled with potatoes and rehearsed in a pan, and you can also found the VIDEO RECIPE on my YouTube channel. And the PIE IN BLACK CABBAGE. Without forgetting the PASTA WITH SAUCE’ THE SQUID AND BLACK CABBAGE, original and tasty, and the POTATO GATEAU AND BLACK CABBAGE.

Today I'm going to show you cabbage in a Very fast pasta sauce, orecchiette or trofie to be precise. Obviously, By omitting the anchovies you will have a wonderful Vegan pasta dish with black cabbage. Have a good day!

Orecchiette al cavolo nero


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


360 grams of orecchiette or other short pasta

600 grams of kale

1 red pepper

2 cloves of garlic

8 anchovy fillets in oil (optional)

salt and pepper

extra virgin olive oil

grated pecorino cheese or parmigiano reggiano cheese (Optional)

1 slice of homemade bread or 4 taralli


Orecchiette with cabbage

Watch the brief VIDEO RECIPE on my YouTube channel to see how easy the process is.

To prepare pasta with kale you must first clean the kale by pulling the leaves down to detach them from the stem, which it is tough and fibrous. Wash them carefully under running water and cut them coarsely with a knife.

Clean and finely chop the aglio_ you can also leave it whole if you prefer to remove it before serving the pasta. Put a little extra virgin olive oil in a pan, garlic and heat over very low heat. When the oil starts to sizzle, Add the chilli pepper and, If you have decided to use them, the anchovies. Brown, always on low heat, until the anchovies have dissolved in hot oil.

Finely chop the bread (you can also whip with a mixer) and skip it in a pan with a drizzle of extra virgin olive oil. Alternatively, You can use breadcrumbs or simply crumble taralli on the pasta.

Bring to a boil in plenty of salted water, Add the kale and cook for 5 minutes. Add the pasta, Cook everything and drain the pasta al dente together with the black cabbage, setting aside some of the cooking water.

Sauté the orecchiette and black cabbage over high heat with the oil-based base, garlic and chilli pepper adding as much cooking water as needed. At this point you can stir in a little grated pecorino or parmesan cheese. Or, You can serve the orecchiette with black cabbage immediately, garnishing the dish with fried bread crumbs or taralli. Bon appétit!


MATCHING: Straw yellow, scents of apricot, peach and citrus fruits. It's the Kerner, one of the Isarco Valley specialties: a chilled white wine, acidulo, bright and very pleasant. We have chosen the one produced by the Cantina dell'Novacella Abbey, in South Tyrol, where the aromatic variety Kerner was introduced in the nineties. Try this recipe and we're sure you will not disappoint.

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elisabetta corbetta 8 January 2019 - 08:47

Super tasty and very healthy.
A big kiss

Ada Parisi 8 January 2019 - 10:35

…and above all easy to make

Paola Damiani 8 January 2019 - 07:37

What a show. You were always so good!

Ada Parisi 8 January 2019 - 10:35

hello Paola, Thanks. Dear


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