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Cabbage and Angel Hair Pasta aglio and olio

on February 8, 2021

Recipe by Chef Jacquie


  • 1 head of cabbage, rinsed, quartered
  • 2 Tablespoons of Kosher salt
  • 3 garlic cloves, roughly chopped
  • ¼ cup of extra virgin olive oil
  • 1/4 teaspoon of kosher salt
  • a pinch of fresh ground black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 1 can cannellini beans
  • 1 pound of Angel hair pasta, cooked

In a large cooking pot of salted water, over high heat, bring water to a boil.  Add cabbage quarters and blanche for about 2-3 minutes.  Remove cabbage and place on a cutting board.  When cool, cut out the core and cut cabbage quarters into bite size pieces.

In a large frying pan over medium heat, add olive oil, garlic and pepper flakes, sauté until garlic is lightly golden, do not brown.  Add beans and cook for 5 minutes, add cabbage and cook for another 5 minutes.

Add pasta and toss until well incorporated, taste and adjust salt and pepper, if needed.

Serves: 4


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