from Ramona Bajema
- 1 pound pasta cooked al dente (I prefer spaghetti but any shape will do)
- 1 can anchovies preserved in olive oil 1 large bunch dandelion greens (or any bitter green that’s in season—arugula is a good substitute)
- 4–6 cloves garlic, finely chopped ¼ cup olive oil ½ teaspoon crushed chile pepper flakes (optional))
- Salt and freshly ground black pepper (to taste)
- Parmesan cheese, grated, for garnish
While pasta is cooking, sauté garlic and anchovies in olive oil. Garlic should be a light gold color, barely cooked, and anchovies will break apart and start to dissolve. Turn heat to low. After removing any tough ends, chop greens into large pieces. Add to anchovy/garlic mix with chile flakes, if desired.
Drain cooked pasta, reserving a cup of the water. Toss pasta with anchovy/greens mix and use pasta water to thin if necessary. Add pepper and salt and freshly grated Parmesan cheese to taste.