Can there be anything better than pasta?  This recipe looks so easy even I could cook it, and since I love greens of all kinds, you can bet I'll be trying it very soon.  And, the accompanying story is charming.

Would somebody pass the Chianti please?

Thinking it’s a catchy title, huh?  Maybe so, but it’s true.  A long ago trip to Florence meant flying in and out of Rome.  And that meant taxi rides.  

Whizzing along the Autostrada, you don’t dare peek at the speedometer.  Everything you’ve heard about the way the Romans drive is true.  Small in stature maybe, but lead feet, definitely.  In the city, drivers come within inches of hitting things---any thing.  Miraculously though, they don’t.  Excluding parallel parking, where many European drivers consider it perfectly acceptable to bump into the cars in front and behind, while maneuvering their way into an empty space.  (See the recent film Paris Je T’aime.)

This first day in Rome began with a visit to St. Peter’s Basilica.  Drop the bags, brush your teeth, and hail a taxi.  Not a minute to waste!  If you’ve not seen the basilica, I surely can’t figure a way to tell you how magnificent it is.  I was not prepared for the enormity of it, the wealth of it, the beauty of it, or why it brought me to tears.  

I am used to this happening to me in Florence.  When the train pulls into the station and I see that tiny, SMN (Santa Maria Novella) sign, I get this lump in my throat and tears sting.  And if it happens to be snowing, well, it’s just magical.  Pass me some tissues.

Those days in Florence were wonderful but---blink---we were headed back to Rome for that last hurrah.  With limited time, one final visit to the basilica was on our list.  But getting to St. Peter’s can be a problem.  If you are not staying in the area, you’ll most likely take a taxi.  Oh no, not again!     

The angels at St. Peter’s must have been looking out for us because we got a fabulous taxi driver at the train station.  He didn’t drive quite as fast as the others and he was so very friendly.  He grew up on the other side of the Tiber, like much of the working class, he explained.  Driving us to our hotel, he pointed out landmarks and discussed local politics.  Communication was difficult but rapport was easy.

Arriving at the hotel, we wanted to go straight to St. Peter’s, so we asked him if he would mind waiting while we checked in and freshened up.  We tried to explain that it would only take us five or ten minutes.  I can still picture him casually leaning on the side of the cab and pointing to his watch saying, “Pasta, pasta”.  Was he late for lunch?  Couldn’t be, it was past lunch hours.  (Yes, lunch is eaten over hours.)  Dinner?  Too early.  Hmmmm……  “Pasta, pasta”………….

Smart hubby figured it out.  The driver would be happy to oblige.  By his account, it sounded like only the length of time one would need if cooking a pot of pasta.  He’d wait!

St. Peter’s Pasta requires only the pot you boil the pasta in and I guarantee you, you will be able to prepare the meal in about the time it takes me to wash my face and brush my teeth.

 

You will need:

2 very large handfuls of wild greens per person
(arugula, frisee, radicchio, oak leaf, dandelion)
Extra virgin olive oil
3 to 4 ounces of pasta per person (fusilli or farfalle suggested)
Salt & pepper
Parmigiano Reggiano, freshly grated



I buy wild salad greens already mixed and I sometimes add fresh, baby spinach leaves.  If some pieces of any of the greens are too large, tear them as you would for a salad.  Wash well and dry thoroughly.  Set aside.

In a large pot of salted, boiling water, cook the pasta only until ‘al dente’ (to the tooth).  Pour into a colander to drain.

Return the pot to the stove and over medium heat, add the olive oil to the pot.  Go by your preference but use about 2 tablespoons per person.  When the oil is heated, add the drained pasta, salt & pepper, and stir until the pasta is coated with the olive oil.   Add the greens and stir to mix.  Remove from the heat and serve.  The greens will continue to wilt (to perfection) off the heat.  Serve with cheese.

You might be tempted to add garlic, red pepper flakes, or even pine nuts but I’ve found this simple version the best.  The subtleness of the greens is not overpowered by stronger flavors.

Becca Menig is a freelance food writer.  Recently retired, at age 52, from a career in education,  Becca is now writing about what she loves talking about:  food and cooking, restaurants and chefs, ingredients and techniques, cookware and utensils, cookbooks and blogs.  Get the picture?  Well, one thing led to another, and whadda ya know, she’s a food writer! 

Sundays afternoons you’ll find her in the kitchen with an opera on, and yes, cooking!  She’d love to hear from you.  You may contact her at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it  

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