Spaghetti with bitter greens, garlic, pecorino romano cheese

4 servings

Ingredients

Quantity Ingredient
1 pounds Dried spaghetti
2 tablespoons Salt
8 tablespoons Extra-virgin olive oil
4 Garlic cloves; thinly sliced
1 bunch Bitter greens; chopped 1/2\" pieces
(broccoli rabe; kale or collard
; greens)
Salt; to taste
¼ teaspoon Crushed red pepper flakes -; (to 1/2 tspn), or to
; taste
1 cup Freshly-grated pecorino-romano cheese

Directions

If you have the ingredients organized this dish can be assembled in the amount of time it takes to cook the pasta.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Drop the pasta into the boiling water and cook for 8 to 12 minutes until tender but al dente.

Meanwhile heat a large 12- to 14-inch sauté pan over medium-high heat and add the olive oil. Allow the oil to heat until smoking, add the garlic and cook until lightly brown, about 1 minute. Toss the greens into the pan stirring quickly to coat the greens evenly. The greens should wilt within 2 to 3 minutes but remain bright green in color. Remove from heat and season with salt and pepper.

When the pasta is cooked, drain in a colander over the sink into a bowl.

Reserve 1 cup of cooking liquid. Toss the hot pasta into the pan with the greens. Place over a medium heat and stir to mix well. If the mixture is too dry add some of the reserved pasta liquid. Add the grated Pecorino cheese and toss. Pour into a heated serving bowl and serve immediately.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5623)

Per serving: 243 Calories (kcal); 27g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 3198mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates

Recipe by: Mario Batali

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