- Step 1
Blanch the cavolo nero in boiling, salted water for 1 minute. Drain, refresh and finely chop. Set aside.
- Step 2
Place half the olive oil in a large frypan over medium-low heat. Add the garlic, chilli and anchovies and cook, stirring, for 1 minute or until fragrant and the anchovies have melted. Add the cavolo nero and 1 tablespoon olive oil, tossing to combine.
- Step 3
Meanwhile, cook pasta in a large pan of boiling, salted water according to packet instructions. Just before the pasta is al dente, ladle 1/2 cup (125ml) pasta water into the frypan with the cavolo nero mixture. Drain the pasta, then add to the frypan. Increase heat to medium, then toss well for 1-2 minutes, making sure the cavolo nero mixture is evenly mixed through the pasta.
- Step 4
Drizzle the pasta with the remaining 2 tablespoons olive oil, season with salt and pepper, then serve immediately topped with finely grated parmesan.
Cavolo nero is Tuscan black cabbage, available from selected greengrocers; substitute silverbeet.