This is a quick and easy pasta dish that makes a tasty supper or quick lunch. It’s pretty healthy, especially if you use whole wheat pasta, and it’s basically vegan, but if you like you can add some butter. This recipe is for two portions.
So what do you need?
- 250g (whole wheat) spaghetti
- 250 – 300g finely sliced cabbage
- 5-8 cloves of garlic
- 1.-2 dried chillies
- 1 slice of whole meal bread
- 6 tbsp. olive oil
- a squeeze of lemon juice (optional)
- a knob of butter (optional)
So what do you do?
Start by heating a saucepan of salted water to cook the pasta in. While this is coming to the boil, crumble the slice of bread into breadcrumbs and crush a clove of garlic and add it with a pinch of salt to the breadcrumbs. Heat 1 tbsp. of oil in a frying pan and fry the breadcrumbs gently until golden brown and crisp and put them to one side in a bowl.
Once the pasta water boils cook the pasta and over the boiling pasta steam the cabbage for a few minutes in a sieve. Slice the rest of the garlic and fry it in the remaining olive oil until it starts to turn light brown and then add the chopped chillies. The cabbage should have started to soften by now and you can add it to the frying pan along with a pinch of salt. Sauté the cabbage while the pasta continues to cook you can add a little of the pasta water to help soften the cabbage. Once the past is cooked drain it and add it to the cabbage fry for about a minute so the pasta absorbs the flavours of the oil. At this stage you can add the butter and lemon juice if using them. Divide into two bowls and sprinkle over the breadcrumbs.