Pasta with Tender Greens

• 1 pound tender leafy greens (such as chard, spinach, or young beet greens)
• 6 tablespoons extra-virgin olive oil, plus more for finishing the pasta
• 4 plump garlic cloves, peeled and thinly sliced
• 2 teaspoons kosher salt, plus more for cooking pasta
• 1/2 teaspoon peperoncino flakes, or to taste
• 2 tablespoons tomato paste
• 1 pound dry fettuccine (preferably made with egg)
• 1 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing
• A heavy-bottomed skillet or saute pan, 12-inch diameter or larger, with a cover; a large pot, 8-quart capacity or larger, with a cover, for cooking the pasta

1. Wash the greens well, and pat them dry on towels.
2. Cut off any tough stems, and coarsely chop the leaves into strips.
3. You should have about 10 cups chopped greens.
4. Pour the olive oil into the skillet, and set over medium-high heat.
5. Scatter in the garlic slices, and cook for a minute or two, until theyre sizzling and starting to color.
6. Dump in all the greens, season with the salt and peperoncino, and toss and turn to coat them in oil.
7. Cover the skillet, and cook until all the greens are wilted, turning and stirring them once or twice, 3 minutes or longer (depending on which greens youre cooking).
8. Stir the tomato paste into 1 cup hot water until blended, and pour it into the skillet.
9. Bring it to a boil, then cover the pan and adjust the heat to maintain a steady bubbling simmer.
10. Cook for about 15 minutes, until the greens are tender and the sauce has a good consistency for dressing pasta.
11. Meanwhile, bring a large pot of salted water to a rolling boil (at least 6 quarts water with 1 tablespoon salt).
12. Drop in the fettuccine, stirring and separating the strands.
13. Cover the pot, return the water to a boil over high heat, then set the cover ajar and cook the pasta until barely al dente.
14. Lift the fettuccine from the water with tongs and a spider, let it drain for a moment, and drop it into the simmering sauce of greens.
15. Toss pasta and sauce together for a minute or two, until the greens are distributed evenly in the fettuccine and the pasta strands are coated with moisture and fully cooked.
16. If the greens are too dry, thin the sauce with as much as a cup of hot pasta water; if too soupy, thicken the sauce quickly over higher heat.
17. Turn off the heat, sprinkle a cup of grated cheese over the pasta, and toss well.
18. Drizzle over it a tablespoon or two of olive oil, toss again, and heap the pasta in warm bowls.
19. Serve immediately, with more cheese at the table.

chard, extravirgin olive oil, garlic, kosher salt, peperoncino flakes, tomato paste, egg, passing, skillet

Taken from www.epicurious.com/recipes/food/views/pasta-with-tender-greens-372316 (may not work)