Penne Verza e Pomodoroadmin
Pasta with Verza (savoy cabbage) e pomodoro is a traditional and winter seasonal dish in Italy. Make it for your family and friends as a special Sunday main course. There is always someone in the family who doesn’t like cabbage, I guarantee that because of the way the cabbage is cooked, that even a non cabbage eater will enjoy its buttery taste. With just a few ingredients prepared in such a short time, this dish can truly be an exquisite pasta course. Chef Alba
Penne Verza (Cabbage)
- 1 small head of savoy cabbage or regular cabbage
- 3 - 4 tbsps Secolari Basil Olive Oil or any extra virgin olive oil
- 1 small red onion diced
- 1 (28- ounce) can San Marzano whole tomatoes
- 1 to taste Secolari Roasted Garlic Sea Salt
- 1 to taste black pepper
- 1 to taste red pepper flakes
- 1 pound penne pasta
- 1/2 cup grated parmesan or percorino cheese
- After removing the core, cut the cabbage leaves into thin strips.
- In a large pan, add the oil and red onion, cook until soft and barely golden, about 8 minutes. Break up the tomatoes and add to the pan. Cook 6-7 minutes. Add the cabbage, salt, pepper, and red pepper flakes; cook on medium-low until the cabbage is tender. The sauce should be not too dry or too runny.
- Heat a 5 to 6 quart pot of water over high heat, and bring a full boil. Add the pasta and 2 tablespoons salt, and bring to a second boil. Stir vigorously for the first 30 seconds so the pasta will not stick. Cook the pasta until al dente. Drain, and transfer to a large bowl, add some of the sauce and mix well. Serve warm with a little more sauce on top and grated cheese.