Here's a great dish - but I should digress to repeat an old tale about the origins of the word Strozapretti: Back in old Italy an Italian housewife was tired of her local priest dropping in just at dinner time. His rotundness would clean her out of house and home, being a God fearing but feiry woman she decided to get even with this ungrateful lout. She made some sheet pasta, cut squares and rolled it in odd shaped tubes with sharp corners, she let it dry rock hard and cooked it VERY el dente. Much to the chagrin of the priest he could hardly choke it down, and stopped coming by so frequently. Thus the story of Strozapretti: choke the priest. Mis en place 1/2 yellow onion, medium dice 5 garlic cloves, sliced 2 anvhovy filets 1 lb. package chard, kale or beet greens, washed 1 lb. package strozapretti pasta hearty pinch red pepper flake 1/2 cup fresh parsley, rough chopped 1 cup grated reggianno parmesan Preparation: Get salted pasta water boiling. Strozapretti takes about 12 minutes to cook el dente. Start pasta. Meanwhile heat a wok or deep skillet. Add EVO to hot pan and once oil is hot add 1st group ingredients, saute until onion is transparent. Add greens toss and cook on high heat about 3-4 minutes. Add pinch of red pepper flake and parsley. Remove from heat. When pasta is cooked remove with spider basket and add to pan with greens. Place that pan back on heat, toss and combine well for about 2 minutes, if dry add about 1 cup of pasta water. Remove from heat and add parmesan. Serve in wide bowls with rustic bread and hearty red wine. A drizzle of flavorful EVO on each bowl really adds a nice touch. A nice pairing for the Strozapretti is a plate of cold vegetables, olives and a zesty dressing.