2 small potatoes, roughly chopped
2 bunches cavolo nero, roughly chopped
150 g dried medium-thick spaghetti (no. 8)
125 ml extra virgin olive oil, plus extra for drizzling
2 garlic cloves, peeled
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring 3 litres of water to the boil in a pot. Salt the water. Add the potatoes and cook for 15 minutes. After 5 minutes, add the cavolo nero (to cook for 10 minutes). Break the bunch of spaghetti into 3 short lengths and add to the pot to cook according to the time stated on the packet, cooking until al dente.
Meanwhile, heat the oil in a saucepan and sauté the garlic cloves.
Drain the potato, cavolo nero and spaghetti, reserving a cup of cooking water. Add the vegetables and pasta to the oil and garlic and stir. Add some cooking water if the pasta seems dry. Serve immediately, drizzling with more oil, alongside some crusty bread.