Bucatini with Wild Greens & Ricotta Salata
Ricotta Salata, a hard pressed sheep's milk cheese from Lazio, Italy, takes this simple pasta dish to a whole new level. The salty richness of the cheese is perfectly offset by slightly bitter greens and a touch of heat from Italian hot pepper flakes for an all-around satisfying bowl of pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- 2 1/4 pounds mixed greens (chard, escarole, kale, collars, mustards, broccoli raab), washed and trimmed
- 1/4 cup Italian extra virgin olive oil, such as La Mola DOP, plus more for finishing
- 1 clove garlic, thinly sliced
- 1/2 teaspoon hot pepper flakes
- 1 pound Bucatini Pasta from Rustichella d'Abruzzo
- Salt & pepper
- 1/4 pound ricotta salata, crumbled
- Grated Parmigiano-Reggiano
Bring a large pot of salted water to boil over high heat. Add the greens and cook uncovered until tender, about 10 minutes. Using tongs, remove the cooked greens reserving the water (you’re going to use this to cook the pasta in later). Squeeze water from the greens, coarsely chop and set aside.
Return the greens cooking water to a boil, add the bucatini and cook until al dente. Drain pasta, reserving 1 cup of the cooking liquid.
While the pasta is cooking, in a large sauté pan, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add reserved chopped greens and chili flakes and cook for another 2 – 3 minutes until greens are heated through. Add the cooked pasta and reserved cooking liquid and toss to coat. Season with salt and pepper to taste.
Remove from heat and transfer on to a serving platter. Garnish with the crumbled ricotta salata and an extra drizzle of Italian extra virgin olive oil. Serve hot with grated Parmigiano-Reggiano for passing at the table.