Thomas Straker’s cavolo nero rigatoni

Rich and velvety, this deep green sauce shines as it coats the rigatoni. The key to the dish is really good-quality olive oil.

Serves 4

• 500g cavolo nero, coarse stalks removed
• 3 garlic cloves, peeled and bashed with the side of a blade
• 150ml your best extra virgin olive oil, plus more to serve
• 400g dried rigatoni 
• 50g Parmesan cheese
• Sea salt flakes and freshly cracked black pepper

Bring a large pot of salted water to the boil. Blanch the cavolo nero and garlic in the water for three minutes, then transfer to a blender with a little of their cooking water. Blend to make a smooth purée, then add the olive oil and blend again. Season generously to taste with salt and pepper.
 
Meanwhile, cook the pasta until al dente, according to the packet instructions, then drain, reserving the cooking water.
 
In a wide pan, toss the cooked pasta with the sauce, loosening with a little of the pasta cooking water, if needed. Check for salt, then spoon on to warmed plates, finishing with cracked black pepper, a grating of Parmesan and a drizzle of extra virgin olive oil.

Taken from Food You Want to Eat by Thomas Straker (Bloomsbury Publishing, £25, Hardback). Photography © Issy Crocker. Read the review