Easy Italian-style pastas

Ingredients

• 8 oz. pasta (penne or linguine)
• 2-3 Tbs. virgin olive oil
• 1-2 large cloves of garlic
• pinch of red pepper flakes
• handful of greens, such as beet tops, chard, spinach, etc., coarsely chopped, or,
• 2 plum tomatoes finely chopped and,
• 2 anchovies
• 2-3 Tbs. lemon or orange juice, or wine vinegar
• fresh herbs such as basil, parsley, marjoram, oregano
• fresh-ground black pepper
• Parmesan (for greens version only)
• 2 tsp. finely shredded zest of orange or lemon"

Directions

Cook pasta until done, drain but don't rinse. In fact, a little of the cooking water clinging to the pasta helps the texture of the sauce. While pasta is cooking, heat olive oil and gently cook garlic and pepper. If making greens version, add greens and when they start to wilt, add herbs and juice or vinegar. Add hot pasta to pan.

Toss and serve hot with freshly grated parmesan or romano cheese and a little zest. For the tomato version, add anchovies to pan after the garlic and pepper have cooked a little. When they start to melt, add the tomatoes. When they start to disintegrate, add the herbs and juice or vinegar. Add hot pasta to pan, toss and serve with a bit of zest. No cheese for this version as the anchovies are salty enough.

Submitted 6/13/05.
Source: my own
Submitted By: Margaret Dinsdale
mld@interlog.com
Easy Italian-style pastas