| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Dried spaghetti |
| 2 |
tb |
Salt |
| 8 |
tb |
Extra-virgin olive oil |
| 4 |
|
Garlic cloves; thinly sliced |
| 1 |
bn |
Bitter greens; chopped 1/2" pieces |
|
|
(broccoli rabe; kale or collard |
|
|
; greens) |
|
|
Salt; to taste |
| 1/4 |
ts |
Crushed red pepper flakes -; (to 1/2 tspn), or to |
|
|
; taste |
| 1 |
c |
Freshly-grated pecorino-romano cheese |
INSTRUCTIONS
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; 5 1/2 Fat; 0
Other Carbohydrates
Recipe by: Mario Batali
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