Cavolo Nero Linguine

Cavolo Nero Linguine

4.00rating out of 5

(144 reviews from our customers)

Prep Time

25 min



Use within

6-7 days

Cavelo nero is a lovely dark Italian cabbage leaf, which is rich in antioxidants and much easier to prepare than regular cabbage. It’s bitter leaves go amazingly well with another Italian cooking staple - salty anchovies, which melt into this creamy lingu

Prep Time

25 min



Use within

6-7 days

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We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
1 tin of anchovies †
1 onion
200g linguine †
4 garlic cloves
5g fresh thyme
150g cavolo nero
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • tin of anchovies<span class="strong">†</span>
  • brown onion
  • linguine<span class="strong">†</span>
  • garlic clove
  • 5g thyme
  • cavolo nero
Typical Values per 100g per serving
Energy 653 kJ
154 kcal
2008 kJ
472 kcal
of which saturates
1.8 g
0.3 g
5.6 g
0.8 g
of which sugars
28.7 g
3.1 g
88.3 g
9.6 g
Fibre 1.9 g 5.9 g
Protein 7.4 g 22.8 g
Salt 0.83 g 2.55 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
tin of anchovies
brown onion
durum WHEAT semolina, water
garlic clove
5g thyme
cavolo nero
  • Allergens highlighted by † (fish, wheat-gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Cavolo Nero Linguine

Bring a large pot of water to the boil for step 3

Separate the leaves of the cavolo nero and discard the stalks

Chop any large leaves into bite-size pieces

2 Cavolo Nero Linguine

Remove the anchovies from the tin and chop finely

Peel the onion(s) and slice into 1/2cm half-moons

Crush the garlic with the side of a knife, peel and chop finely

Strip the thyme leaves and discard the stalks

3 Cavolo Nero Linguine

Add the cavolo nero to the pot for 2-3 min, until tender with a slight bite

Tip: The cavolo nero will be further cooked in step 7, so aim for al-dente at this point

Remove from the pot (keeping the water boiling for step 5) with a slotted spoon and into a strainer

4 Cavolo Nero Linguine

Rinse the cavolo nero under cold running water until cold to the touch

Gently squeeze out the excess water and set aside in a bowl until step 7

Reserve the strainer for step 5

5 Cavolo Nero Linguine

Add the pasta to the pot of boiling water from step 3 with a pinch of salt (optional)

Cook the pasta for 8-10 min or until cooked to your taste, stirring occasionally, then drain and retain a cup of pasta water

6 Cavolo Nero Linguine

Meanwhile, add 1-2 tbsp of olive oil to a non-stick pan on a medium heat

Add the anchovies and cook for 30 sec, or until fragrant and browned, stirring constantly

Add the onion and cook for 5-7 min, or until carmelized, stirring constantly

Add the garlic and cook for 1 min, or until fragrant and browned slightly

7 Cavolo Nero Linguine

Add the thyme and reduce the heat to low

Add the drained cavolo nero and cook for 2-3 min, seperating it as you go

Add 3/4 of the double cream, stir well, and cook for 1-2 min, or until warm

Add the pasta, gently fold through, and turn off the heat


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Add the remaining cream and stir through

Gradually add a little of the reserved pasta water if a little dry

Season to your taste with salt and plenty of pepper 


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