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One pot pasta with cavelo nero and tomatoes.

yield: 4 servings
total time: n/a
difficulty: n/a

Inspired by an Anna Jones recipe, this is super easy with minimal washing up and less than 10 minutes cooking time. Even easier, you can prep all the ingredients and chuck them in the pan in advance so its ready to go when you are.


  • 300g casarecce pasta
  • 300g cherry tomatoes
  • 300 cavelo nero
  • 50g sundried tomatoes
  • zest of 2 lemons
  • 6tbs ground almonds
  • 5 tbs olive oil
  • 3/8 tsp salt
  • 1lt boiling water



  1. Strip the leaves of the cavelo nero from the stalks. Chop the stalks into approx 1cm pieces and cut the leaves into fine-ish strips.
  2. Cut half of the cherry tomatoes in half and the rest in quarters.
  3. Chop the sundried tomatoes into bite size pieces with a knife or scissors
  4. Put everything except the cavelo nero leaves in a large pot.
  5. Add 1lt of boiling water to the pot, put the lid on and bring it to the boil.
  6. Once the water begins to boil, remove the lid and turn down to a simmer for 4 minutes, stirring often, then add the leaves for the last two minutes (you may need to do this in batches) and continue to stir
  7. Take off the heat, divide between 4 bowls and serve topped with some more ground almonds, a good squeeze of lemon and some ground pepper.


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