Pasta with Collard Greens and Tomato Sauce

By January 26, 2012Uncategorized

1 bunch collard greens, stripped from thick stems, washed, dried and coarsely chopped

3/4 cup sliced pancetta, or bacon, finely diced

2 teaspoons extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/8 teaspoon crushed red pepper

1 28-ounce can diced tomatoes, (not drained)

1/4 cup water

8 ounces medium pasta shells (or other type of pasta), (3 cups)

1/4 teaspoon salt

Freshly ground pepper, to taste

1/2 cup grated Parmigiano-Reggiano cheese

Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10-12 min. Drain, rinse with cold water and press out excess moisture. Set aside. Put a large pot of lightly salted water on to boil for cooking pasta. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 min. Drain; discard fat. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3-5 min. Add garlic and crushed red pepper; cook, stirring, for 30-60 seconds. Add the pancetta, tomatoes and water; bring to a simmer, mashing tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to med-low and simmer, uncovered, until thickened, about 20 min. About 10 min. before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8-10 min. Reserve 1/4 cup of the cooking water and drain the pasta. Add pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 min. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve. From EatingWell, Winter 2003.


Author Terra

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