Linguine with Greens, Potatoes, Garlic, Hot Pepper, and Tomatoes Recipe

Linguine with Greens, Potatoes, Garlic, Hot Pepper, and Tomatoes Recipes

Ingredients :

6-8 little new potatoes

1/2 cup cooked green beans (optional)

1/2 lb pasta (shells, penne, linguine, farfalle)

1/2 cup vegetable stock

1/2 cup diced onions

2 tsp finely minced garlic

2 tsp hot red pepper flakes (optional)

1.5 cups diced, peeled plum tomatoes

1/2 cup juice from the tomatoes or tomato juice

4 cups assorted greens (escarole, arugula, dandelion, chard)

salt and pepper

Method :

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.

Note: Canned tomatoes can be substituted for fresh.

Serves 4

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.

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