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extra-virgin olive oil onion garlic red pepper tomatoes thyme salt sugar broccoli leaves black pepper Pasta Ricotta parsley
Viewed: 131 - Published at: 4 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped red or yellow onion
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes or 1 serrano pepper, minced (seeded if desired)
- 1 pound tomatoes, peeled, seeded and chopped
- 1 teaspoon thyme leaves
- Salt
- Pinch of sugar
- 1/2 pound (about 5 cups, tightly packed) stemmed and coarsely chopped broccoli leaves, Chinese broccoli leaves or collards
- Black pepper
- 3/4 pound farfalle or other pasta
- 1/2 cup ricotta
- 2 tablespoons finely chopped parsley
Method
- Bring a large pot of water to a boil for the pasta.
- Heat the oil over medium heat in a wide, heavy skillet and add onion.
- Cook, stirring often, until tender, about 5 minutes.
- Add garlic and red pepper flakes or serrano.
- Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes and thyme.
- Add salt to taste and a pinch of sugar.
- Cook tomatoes over medium heat, stirring often, until they have cooked down to a fragrant puree, about 10 minutes.
- Add chopped broccoli leaves or collards, which should still have some water on them from washing.
- Add salt to taste.
- Stir greens and tomatoes until greens have collapsed, then turn heat to medium-low and simmer for 5 minutes.
- Cover and simmer another 5 minutes.
- Add pepper, taste and adjust seasoning.
- Meanwhile, when pasta water comes to a boil, salt generously and add pasta.
- Cook until al dente, usually 10 to 11 minutes.
- Have ricotta in a small bowl near pasta pot.
- Stir 1/4 cup pasta water into ricotta and stir mixture into vegetables.
- Reserve about 1/4 cup pasta water.
- Drain pasta and toss with vegetable and ricotta mixture; add reserved water if desired.
- Add parsley, toss again and serve.
