Orecchietti con ceci e rapini

You know those dishes you could eat forever, regardless of whether your stomach rebels or there's even any food left? This is one of them. A provocative medley of pasta, greens, and chickpeas, nearly nude under a veil of garlic-scented olive oil.

Orecchiette con Ceci e Rapini
(aka No Parlo Italiano)

serves 4

1 lb orecchiette (or conchiglie, possibly penne)
1/4 c olive oil, exxxtra virgin
3 large cloves garlic, minced
1/4 t red pepper flakes
1 large bunch broccoli rabe, coarsely chopped,
.........................or 1 large bunch baby mustard greens,
.........................or 1 pound broccoli
1 can chickpeas, drained

Start 6 qts water boiling for the pasta. Cook the pasta al dente while preparing the greens: Heat the olive oil in a large skillet over medium heat, then add the garlic and pepper flakes. In just a moment, when the garlic is translucent, add the greens. Cover and cook until perfectly tender (yes, that's subjective), about 5 minutes.

By now the pasta should be done. Drain it and toss it with the greens. Season with salt and pepper to taste.

(I like to saute with a little less olive oil in the pan, and then add a drizzle of fruity Arbequina olive oil in the serving dish.)

Adapted from the New Joy of Cooking, the one that's perfect except they left out the cocktail recipes and canning guidelines.

Next week, when you make this again, try cannellini beans instead of chickpeas. Or, instead of beans, break one egg per person into the pasta/greens mixture and stir over low heat just until the egg curdles. Or go to Trader Joe's and buy some Tofurkey Italian Sausage (vegetarian!) and slice it and fry it in the olive oil before you add the garlic.

Oh, and you can use fresh spinach as the greens, too.

You have no excuses.