Black Pasta with Seasonal Napa Cabbage
Black Napa Cabbage Pasta made with Seasonal Napa Cabbage
Today, I’m introducing a super simple black pasta using delicious seasonal vegetables! Even with just baby napa cabbage, the taste and visual appeal are incredible! This is a dish I highly recommend for your year-end home parties! It’s a wonderful way to enjoy the fresh, slightly sweet flavor of baby napa cabbage in a surprisingly elegant pasta dish.
Ingredients- 80g Squid ink pasta
- 3 leaves Baby napa cabbage
- 1 tsp Tuna extract
- 3 cloves Garlic
- 3 pcs. Peperoncino
- Salt
- Pepper
- Avocado oil
Cooking Instructions
Step 1
We start by boiling the pasta. In a pot with 1 liter of water, add 1 tsp of salt and bring it to a rolling boil. Salting the pasta water seasons the pasta itself as it cooks, adding depth to the final dish.
Step 2
Once the water is boiling vigorously, add the squid ink pasta. Cook according to the package directions for the pasta. Stir occasionally to prevent the strands from sticking together.
Step 3
Wash the baby napa cabbage thoroughly and pat it dry. Trim off the very thick, woody base of the leaves. Then, slice the cabbage into approximately 1cm wide pieces. We want to preserve that lovely crispness and natural sweetness.
Step 4
Heat a spacious pan over medium-low heat and add a generous amount of avocado oil. Add the thinly sliced garlic and the 3 whole peperoncino. Let them infuse the oil with their flavors. I chose avocado oil for its milder flavor profile compared to olive oil, as I wanted the delicate sweetness of the cabbage to shine through without being overpowered by a stronger oil aroma.
Step 5
Add the thicker, stem parts of the sliced napa cabbage to the pan first. Sauté these for a bit. Since different parts of the cabbage cook at different rates, adding the thicker pieces first ensures they soften properly before the leaves are added. Sauté until they start to soften and release their sweetness.
Step 6
Lightly sprinkle some salt over the cabbage to season it. Remember, we’ll adjust the overall seasoning later with tuna extract, so don’t over-salt at this stage.
Step 7
Now, add the remaining napa cabbage leaves to the pan. Continue to stir-fry everything together until the cabbage wilts down and becomes tender.
Step 8
When the cabbage is tender and almost fully cooked, add the cooked pasta to the pan. If you started stir-frying the cabbage around the same time you began boiling the pasta, the timings should align nicely.
Step 9
Don’t forget to add some pasta water (the starchy cooking liquid) to the pan! This is crucial for creating a luscious sauce, helping the ingredients meld together beautifully, and making the pasta wonderfully moist and flavorful. Add about 2-3 ladlefuls.
Step 10
While stirring everything together—the pasta, cabbage, and pasta water—add 1 tsp of tuna extract to season the dish. Tuna extract provides a wonderful umami boost and helps create a rich flavor profile without needing excessive salt.
Step 11
Finally, grind some fresh pepper over the pasta according to your preference. I added about 5 grinds for a nice aromatic kick. Freshly ground pepper really elevates the overall flavor of the dish.
Step 12
Give everything a final gentle toss for about 10 seconds to ensure the pepper is well incorporated and the flavors are harmonized. Your delicious Black Napa Cabbage Pasta is ready! Serve immediately and enjoy this delightful meal.
