Southern Italian Pasta

Bring salted water to a boil and cook for eight minutes (or until slightly underdone)

• 1/2 lb farfalle.

When pasta is done, drain in a colander set in an attractive ceramic serving bowl in the sink (the boiling water will warm the serving bowl). Toss immediately with olive oil to prevent sticking. Meanwhile...

Open and drain

• 1 (14 oz) can white beans,

or soak and boil some. Open but do not drain

• 1 (28 oz) can whole tomatoes,

and chop and add to tomato juice to moisten

• a handful dried tomatoes.

(I got my sun-dried tomatoes, and as always most of the veggies, from Farmers' Market.)

In a wok, sauté in olive oil

• 6 baby artichokes, outer leaves removed (remove a lot), tips and black parts of stems slices off, and halved
• 1 green torpedo onion, washed, peeled, and cut into large pieces so I can pick them out

until tender. Add and bring to a boil the canned tomatoes and beans, along with salt and pepper. Cook a while, until liquid starts to thicken (but this is a soupy dish).

Stir in to the hot liquid

• 1 bunch beet greens, washed and chopped
• 1 bunch spinach, washed and chopped

and let cook two to three minutes. Remove from heat, and stir in the pasta, along with the leaves of

• a few sprigs parsley, washed.

Transfer to the heated bowl, and serve immediately, garnished with

• parmesan cheese, grated.