Bake the potatoes in a 350-degree oven for
35-40 minutes, until tender but firm. Or steam them in water or
vegetable stock to cover. If you steam them in vegetable stock, reserve
it for the pasta sauce. When cool enough to handle, cut the potatoes
into 1-inch chunks. if you are including green beans, cook them in
vegetables tock and immediately refresh in cold water. Drop the pasta
into a large kettle of boiling salted water, stir.
Heat the 1/2
cup stock in a sauté pan over moderate heat. Add the onions and cook,
covered, until tender, about 10 minutes. Add the garlic and optional hot
red pepper flakes and cook 2 minutes longer. Add the tomatoes, tomato
liquid, potatoes and greens and optional beans and cook until the greens
are wilted and the potatoes are heated through. Season with salt and
pepper. When the pasta is al dente, drain it and toss with the sauce in
a warmed bowl.
tomatoes can be substituted for fresh.
This pasta is wonderful when little new
potatoes are at their sweetest. While most of us can find little red
potatoes (know in the trade as "creamers") at our market, try top keep
your eyes open for butter-tasting yellow Finnish potatoes, the nutty
bintjis, ad sweet ruby crescents as well. The richness of the potato
provides a nice contrast for the art and pungent greens.