Vic Williams: Spaghetti with cabbage

Spaghetti with cabbage. Picture / Sylvie Whinray

Serves 4 as entree or simple supper

3-4 handfuls spaghetti or similar long pasta
3 medium potatoes, peeled and cut into 1cm cubes
1/4 cabbage, shredded
1 tbsp salt
1 tbsp pure olive oil
2 cloves garlic, part-crushed, peeled and chopped
leaves from 1 sprig rosemary, chopped
2 tbsps freshly grated Parmesan cheese
2 tbsps extra-virgin olive oil
salt and pepper to taste
1 tbsp chopped parsley

Bring a large amount of water to the boil and add the salt.

Add the pasta and boil for the time recommended on the packet (10-12 minutes). For 12-minute pasta, trickle the potatoes in after five minutes and the cabbage after 10.

While the pasta is cooking, heat the pure olive oil in a large frying pan and cook the garlic and rosemary, stirring, until the garlic just begins to change colour.

When the pasta is cooked, drain it thoroughly and add to the pan with most of the cheese and extra-virgin olive oil.

Toss thoroughly, season to taste then transfer to warmed serving bowls.

Sprinkle with the remaining cheese and oil and scatter parsley on top.