by Nancy Caivano
1 lb pasta (I prefer orrechiette with
this dish, but any pasta will work)
3 Yukon Gold potatoes (2 lb)
2 red bell peppers, stemmed, seeded and halved
3 beefsteak tomatoes, stemmed, seeded and halved
3 tbsp olive oil plus more for brushing
Salt and Pepper
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1/4 tsp crushed red pepper flakes
2 cups escarole, julienned
2 cups Swiss chard, stems removed, leaves julienned
1 cup spinach, stems removed, leaves julienned
2 tbsp Extra Virgin olive oil
1 cup grated Pecorino Romano cheese (or Parmigiano-Reggiano)
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Cook potatoes, whole, until a knife inserted into the potato goes through easily. Drain and place in a bowl of ice water until cool. (You can do this the night before and refrigerate). When potatoes are cold, slice into 1/4" thick slices. Set aside.
Spray grill rack well with cooking spray and preheat to medium-high heat. Brush potatoes, peppers and tomatoes with olive oil and season with salt and pepper. Grill until well browned and cooked through. Chop peppers and tomatoes, combine with sliced potatoes and set aside.
Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes. Cook until garlic is just beginning to brown. Add all greens and cook until wilted. Add potato mixture and cook 5 minutes longer. Season with salt and pepper.
Return drained pasta to pot. Add contents of skillet and combine well. Add Extra Virgin olive oil and Romano cheese, toss to coat and serve immediately.
Copyright © 2001, Nancy Caivano. All rights reserved.
This page created July 2001
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