INGREDIENTS

INSTRUCTIONS

* Note: Ditalini is a small tubular pasta sometimes called salad macaroni.
Clean greens and cut away 1 to 2 inches of thick, fibrous ends, then cut
greens into 1 1/2-inch lengths. Heat 2 tablespoons olive oil in pasta pot
over medium heat. Add greens, turn them in the oil and immediately add 5
quarts water. Stir in salt, cover, increase heat to high and bring to boil.
Reduce heat and gently simmer, covered, for 10 minutes, until greens are
quite soft. Uncover and increase heat to high. When water returns to boil,
add pasta and cook until just tender to the bite, about
10    minutes. Meanwhile, place remaining 1/4 cup olive oil and garlic
in heavy 6-quart pot. Saute over medium-low heat until garlic is light
golden on all sides, about 5 minutes. Crush tomatoes by hand and stir them
well into oil. Remove garlic cloves. Stir in sugar and black pepper (no
salt). Reduce heat and simmer gently for rest of the pasta cooking time.
When pasta has cooked, add 7 cups of pasta water to tomato sauce. Drain
pasta and greens, allowing some of liquid to cling, and toss them in pot
with tomato sauce. Allow flavors to mingle 3 minutes, uncovered, over low
heat. Serve very hot. Grate plenty of ricotta salata over top and add
crushed red pepper to taste. Yields 6 servings.
Each serving: 459 calories; 970 mg sodium; 4 mg cholesterol; 17 grams fat;
63 grams carbohydrates; 15 grams protein; 1.46 grams fiber
Recipe Source: Los Angeles Times - 12-02-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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