Spaghetti with cavolo nero, anchovy and garlic
The sauce is a classical Italian treatment for greens.
Make the sauce while the pasta cooks. Chop greens into a chiffonade. Heat olive oil in a large skillet over medium heat, sauté a clove or two of crushed garlic until lightly brown, then add a couple of anchovy fillets, maybe a pinch of red pepper flakes. Mash the anchovy with the back of a wooden spoon or until the fillets disintegrate into the sauce. Add the greens and cook until wilted, about 2 minutes. Drain the spaghetti, reserving a couple of tablespoons of pasta cooking water. Add the cooked spaghetti to the skillet. Add the pasta cooking water if the pan seems dry. Give a couple of stirs, tossing the spaghetti so that the strands are covered in sauce. Remove from heat, drizzle some extra-virgin olive oil if you like, add a bit of chopped oregano and serve immediately.
Total cooking time, including prep: 20 minutes
