Pasta With Tomatoes and Broccoli Leaves

August 30, 2019

2 tablespoons extra-virgin olive oil
½ cup chopped red or yellow onion
2 garlic cloves, minced
½ 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
½ pound (about 5 cups, tightly packed) stemmed and coarsely chopped broccoli leaves,  
Black pepper
¾ pound farfalle or other pasta
½ cup ricotta
2 tablespoons finely chopped parsley

1. Bring a large pot of water to a boil for the pasta.
2. 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 purée, about 10 minutes.
3. 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.   
4. 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.
5. 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.

Recipe from NYT
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