Ingredients
- 3 tbsp olive oil, plus an extra drizzle for the bread
- A few wafer thin slices of sourdough bread
- Salt and pepper
- 2 cloves of garlic, peeled and finely sliced
- A knob of cold butter
- A pinch of chilli flakes
- A sprig of rosemary
- A handful of cavolo nero (or kale)
- 10 cherry tomatoes, halved
- 200g spaghetti
- 80g Coolea cheese, grated
- Some good salami, sliced or diced
1 Set the oven to 185 degrees.
2 Drizzle some olive oil on the sourdough, season then bake in the oven for 10-12 minutes until golden and crunchy.
3 Put the olive oil into a pan (I like to use a wok), add the garlic then cook it over a gentle heat until it slowly starts to become evenly and lightly golden.
4 Add the butter, chilli flakes and rosemary then remove from the heat.
5 Wash and shred the kale and add to the pan along with the tomatoes. The heat of the spaghetti will cook it just enough.
6 Cook the spaghetti as per packet instructions then drain it, saving half a cup of cooking water.
7 Add the spaghetti and water to the pan and turn everything together.
8 Season and add the roasted bread and half the cheese. Serve in warm bowls with the remaining cheese and salami on top.
