With school back in session, Wednesdays are once again a haze. I had hoped to wrap up my budgeting work before leaving the office, but was waylaid by other tasks. I made it home from class around 7:30, my head full of feminist theory and my stomach running on empty. Fortunately, I had a nice bunch of dandelion greens and a well stocked pantry.
This meal paired nicely with the dregs of Saturday’s Cabernet Sauvignon, which had thankfully not turned to vinegar on the kitchen counter. More importantly, it came together in 22 minutes flat, leaving me with enough time to catch up with my sister Upstate and finish those pesky spreadsheets.
Dandelion Pasta with Anchovies & Ricotta
Set a pot of salted water to boil. Bring a couple of tablespoons of olive oil up to medium heat in a large sauté pan. Peel and thinly slice a few cloves of garlic. Rinse and coarsely chop the dandelion greens, removing the ends if they are twiggy. If you aren’t that into bitter things, wait until the water boils and blanch the greens for a couple of minutes. (But, really, why in the world are you eating dandelion greens if you’re not down?) Once the oil is hot enough that droplets of water sizzle, add a few anchovies from your emergency jar and four or five of those small dried chiles that you bought at the fancy cheese shop on a whim (or a healthy pinch of red pepper flakes, which are probably the same thing at a quarter of the price). Stir constantly for a couple of minutes, add the garlic and continue stirring for one more minute. Add the greens to your pan and half a bag of penne to your pot. Stir both occasionally. Grind some black pepper into the greens. When the pasta is just shy of done, scoop it into the pan, allowing some of the water to migrate along with it. Cook for another minute or so and remove from the heat. Give it a quick taste and add salt if needed. (The anchovies may have done the trick.) Top each serving with a heaping spoonful of ricotta, a little lemon zest and juice, and a drizzle of olive oil.