Boil a pan of water, salt it and add your spaghetti.

Chop up the cavolo nero and add it into a pan along with 6 tbsp olive oil. Then, fry until wilted.

Slice the garlic and add to the cavolo nero along with the chilli flakes, capers, a pinch of salt, and a tbsp more of olive oil. Cook on a medium heat.

Reserve a cup of pasta water from your spaghetti and add into the pan just before the garlic begins to brown.

Once the spaghetti is al dente, drain and chuck into the sauce on a medium heat. Toss it together to create an emulsion between the oil and pasta water - keep adding pasta water until you get the right consistency.

Once everything is combined and the sauce has come together season with salt and pepper, drizzle with olive oil and scatter over some grated parmesan. Enjoy!