Serves 4 to 6, 40min prep time and cooking time
Ingredients
4 cloves of garlic, peeled and crushed
2 tablespoons butter
½ cup bread crumbs (this can be substituted for seeds or nuts of your choose)
1 tablespoon finely chopped fresh parsley
¼ teaspoon black pepper, plus more, to taste
salt, to taste
3 cups of penne pasta
⅓ cup extra virgin olive oil
½ teaspoon red chilli flakes (optional)
1 shredded savoy cabbage
⅔ cup grated cheese or Parmesan
Method
Mince one garlic clove. Melt the butter in a small pan over medium heat. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and parsley and cook until bread is golden brown, about 2 minutes. Season with black pepper.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chilli and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelise, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.
