The key to this dish is really good olive oil. The rest is simple.

Rich and velvety, this pasta is incredibly easy and moreish

This is an edited extract from Food You Want to Eat by Thomas Straker (Bloomsbury, $50). Photography: Issy Croker

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

Try too my best-ever chicken and chips recipe.

Easy as pie: cavolo nero rigatoni. Photography: Issy Croker

English chef Thomas Straker

Cavolo Nero Rigatoni

Ingredients

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

Method

1. Bring a large pot of salted water to the boil. Blanch the cavolo nero and garlic in the water for 3 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.
2. Meanwhile, cook the pasta until al dente, then drain, reserving a little cooking water.
3. In a wide pan, toss the cooked pasta with the sauce, loosening with a little of the pasta cooking water if necessary. Check and adjust seasoning then spoon on to warmed plates, finishing with cracked black pepper, a grating of Parmesan and a drizzle of extra-virgin olive oil.

Serves 4