Rapini And Pasta Soup (Minestra 'L Qualazzi)

Directions

1. * Note: Ditalini is a small tubular pasta sometimes called salad macaroni.
2. Clean greens and cut away 1 to 2 inches of thick, fibrous ends, then cut greens into 1 1/2-inch lengths. Heat 2 Tbsp. extra virgin olive oil in pasta pot over medium heat. Add in greens, turn them in the oil and immediately add in 5 qts water. Stir in salt, cover, increase heat to high and bring to boil.
3. Reduce heat and gently simmer, covered, for 10 min, till greens are quite soft. Uncover and increase heat to high. When water returns to boil, add in pasta and cook till just tender to the bite, about 10 min.
4. Meanwhile, place remaining 1/4 c. extra virgin olive oil and garlic in heavy 6-qt pot. Saute/fry over medium-low heat till garlic is light golden brown on all sides, about 5 min. Crush tomatoes by hand and stir them well into oil. Remove garlic cloves. Stir in sugar and black pepper (no salt). Reduce heat and simmer gently for rest of the pasta cooking time.
5. When pasta has cooked, add in 7 c. of pasta water to tomato sauce. Drain pasta and greens, allowing some of liquid to cling, and toss them in pot with tomato sauce. Allow flavors to mingle 3 min, uncovered, over low heat.
6. Serve very warm. Grate plenty of ricotta salata over top and add in crushed red pepper to taste.
7. This recipe yields 6 servings.