Under The Tuscan Sun with Garlic and Greens Spaghetti

In my mind I've run away to Tuscany so many times that I've lost count.  I've taken leisurely rides through the gorgeous countryside, strolled through the Uffizi, got drunk on wine and limoncello, and ate everything that crossed my path.  I've made pasta from scratch in a gorgeous rustic kitchen and even picnicked with a strikingly handsome Italian man.  Naturally in these dreams I'm in my twenties, single, several pounds lighter and without children.  Sometimes one can only dream.

In reality I'm very far from Tuscany.  Here in rural Kentucky it is raining for about the 100th day in a row.  My 4 year old son is wearing cheese puffs all over his face like it's his job and my 10 year old daughter is nagging me that she's hungry even though she just ate.  I can't even remember the last time I had a good stiff drink, saw fine art, or went on a picnic, and my poor husband is working about ten hours a day.  What's more is that I'm no where near my twenties, in fact this year I'll be closer to 40 than 30.  Yikes, where does the time go?

So, the only consolation prize I could think of was to make a huge pot of spaghetti, with no less than 18 cloves of garlic, and watch Under The Tuscan Sun.  Because if you can't go to Italy in person, then you might as well go there in the movies. 

Garlic and Greens Spaghetti

Adapted from the new Food Network Great Easy Meals

Serves 4

18 cloves garlic, thinly sliced (about 2 heads)

1/3 cup extra-virgin olive oil

2 medium onions, halved and sliced

1/8 teaspoon red pepper flakes, or more to taste

Kosher salt

12 cups torn winter greens, such as kale, chard, escarole or mustard greens (about 2-1/2lbs.)

12 ounces spaghetti

1/4 cup grated pecorino romano cheese

Bring a large pot of salted water to a boil.  Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 3 minutes.  (Be careful not to overbrown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined-plate.  Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired.  Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes.  Season with 1-1/2 teaspoons salt.

When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes.  Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside).  Cook, stirring occasionally, until tender, about 5 minutes.

Return the cooking water to a boil.  Add the spaghetti and cook until al dente, 8-10 minutes.  Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl.  Add the cheese and toss.  Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping.  Top with the garlic chips.

Per serving: calories 565; fat 16g (sat 4g); cholesterol 8 mg; sodium 940mg; carbs 28g; fiber 4g; protein 28g

Yummy slivers of fried garlic.....

Notes/Results:  Warning....I LOVE garlic, but this may very well be the most garlicky thing I've ever ate in my life.  I did love this meal, but I will warn you that if you chose to make this then you should be prepared to smell like garlic and taste like garlic for a good day or more.  That being said, this is a delicious meal, exactly right up my alley.  Eighteen cloves of garlic are sliced and toasted in olive oil until just golden brown.  Note:  Toasted garlic is not mellow like roasted garlic, it is quite potent still.  The pasta is tossed with sauteed onions, kale, a little bit of pasta water, pecorino, and then topped with the garlic chips.  An added bonus with this recipe is that the oil the garlic has been toasted in can be saved and used for dipping crusty bread into.  Garlicky pasta, garlicky oil for bread dipping, and a good movie..how can you beat that?  Now, if only I looked like Diane Lane....

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