Pasta with White Wine and Watercress
Al Forno was my favorite restaurant when I was a student in Providence, Rhode Island, and years later, I still make this pasta inspired by its first cookbook.
In a large skillet, gently warm some chopped garlic in olive oil while you cook a pot of pasta. When the garlic turns pale gold, pour in a splash of white wine and about ¾ cup chicken broth and let it cook down. When the pasta is almost done, drain and transfer to the skillet. Cook another minute, then add 1 or 2 bunches of watercress and cook just until it wilts. Top with lots of grated Parmesan and black pepper.
—Angela Riechers, O deputy art director