Cavatelli with Cavolo Nero & Cherry Tomatoes

Bring a large pot of generously salted water to a boil. Thoroughly wash the cavolo nero leaves, remove the thick stems, and cut into bite-sized strips. Peel the garlic cloves and cut into thin slices. Halve the cherry tomatoes. Finely grate the Pecorino.

Heat half of the olive oil in a large pan over medium heat. Gently sauté the garlic and chilli flakes until fragrant (do not brown). Add the cherry tomatoes and cook for about 3–4 minutes until they burst slightly and develop their sweet aroma.

Add the sliced cavolo nero strips to the pan, season with a pinch of salt and pepper, and gently braise for about 5–6 minutes until the kale has wilted and is tender-crisp. If needed, add 2–3 tablespoons of pasta cooking water.