Linguine With Greens, Potato, Garlic, Hot Pepper And Tomatoe

Directions

1. Bake the potatoes in a 350F oven for 35-40 min, till tender but hard. Or possibly steam them in water or possibly vegetable stock to cover. If you steam them in vegetable stock, reserve it for the pasta sauce. When cold sufficient to handle, cut the potatoes into 1-inch chunks. If you are including green beans, cook them in vegetable stock and immediately refresh in cool water. Drop the pasta into a large kettle of boiling salted water. Stir. Heat the 1/2 c. stock in a saute/fry pan over moderate heat. Add in the onions and cook, covered, till tender, about 10 min. Add in the garlic and optional warm red pepper flakes and cook 2 min longer. Add in the tomatoes, tomato liquid, potatoes, and greens and optional beans and cook till 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.
2. Note: Canned tomatoes can be substituted for fresh.