Instructions: * Note: Ditalini is a small tubular pasta sometimes called salad macaroni.

Clean greens and cut away 1 to 2 inches of thick, fibrous ends, then cut greens into 1 1/2-inch lengths. Heat 2 tablespoons olive oil in pasta pot over medium heat. Add greens, turn them in the oil and immediately add 5 quarts water. Stir in salt, cover, increase heat to high and bring to boil.

Reduce heat and gently simmer, covered, for 10 minutes, until greens are quite soft. Uncover and increase heat to high. When water returns to boil, add pasta and cook until just tender to the bite, about 10 minutes.

Meanwhile, place remaining 1/4 cup olive oil and garlic in heavy 6-quart pot. Saute over medium-low heat until garlic is light golden on all sides, about 5 minutes. Crush tomatoes by hand and stir them well into oil. Remove garlic cloves. Stir in sugar and black pepper (no salt). Reduce heat and simmer gently for rest of the pasta cooking time.

When pasta has cooked, add 7 cups of pasta water to tomato sauce. Drain pasta and greens, allowing some of liquid to cling, and toss them in pot with tomato sauce. Allow flavors to mingle 3 minutes, uncovered, over low heat.

Serve very hot. Grate plenty of ricotta salata over top and add crushed red pepper to taste.

This recipe yields 6 servings.

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