Calamarata with Black Kale and 'Nduja

Calamarata with black kale and ‘nduja is a main course that combines the traditional Neapolitan pasta with the spicy flavor of Calabrian ‘nduja and the fresh, slightly bitter note of black kale. Here’s how to prepare it.

Ingredients

• 320 g of Calamarata
• 150 g of ‘nduja
• 200 g of black kale
• 2 cloves of garlic
• 50 g of grated Parmesan cheese
• 4 tablespoons of extra virgin olive oil
• Black pepper to taste
• Salt to taste

Preparation

1. Start by cleaning the black kale: remove the tough ribs, cut the leaves into strips and wash them thoroughly under running water.
2. Bring a pot of salted water to a boil and blanch the black kale for about 2-3 minutes, then drain and set aside.
3. In a large pan, heat the extra virgin olive oil with the crushed garlic cloves. Let them golden and then remove them.
4. Add the ‘nduja to the pan and allow it to melt over medium heat, mashing it with a spoon to turn it into a sort of cream.
5. Incorporate the black kale into the ‘nduja and let it season for a few minutes, stirring well.
6. Meanwhile, cook the Calamarata in abundant salted water according to the package instructions, so that it is al dente.
7. Drain the pasta, keeping some of the cooking water, and transfer it to the pan with the ‘nduja and black kale sauce. If necessary, add some of the cooking water to better bind the sauce to the pasta.
8. Sauté together for a couple of minutes to allow the pasta to absorb the seasoning.
9. Remove from heat, add the Parmesan and a generous grinding of black pepper, and mix everything well together.

Plate up and, if you wish, garnish with additional Parmesan or with crispy black kale leaves made in the oven or in a pan. Enjoy your meal!

Fun Fact

Calamarata owes its name to the shape of its pasta pieces, which resemble squid rings. Its rough surface and robust texture make it perfect for holding dense and richly flavored sauces.