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Winter Garden Pasta

DIRECTIONS

Heat 5 tablespoons olive oil in a 12-inch skillet over moderate heat. Add onion and saute until soft and sweet, about 10 minutes. Add garlic and anchovies and saute 1 minute to release garlic fragrance. Add capers and olives and saute 1 minute. Add greens, rosemary sprig, and salt and pepper to taste. Stir to coat with seasonings. Cover and cook until greens are tender and flavorful, 20 to 30 minutes. Uncover and stir occasionally, and adjust heat as necessary so greens don't stick. Remove rosemary sprig when the rosemary flavor is as strong as you like; it should be subtle.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente. Drain and return to pot. Add remaining 2 tablespoons oil and toss to coat. Add greens and all but 2 tablespoons cheese. Toss well. Divide pasta among 6 warm plates. Sprinkle remaining cheese on top.