Pasta with Tomatoes and Mustard Greens

I've had a bag of mustard greens in the fridge for two weeks now. Surprisingly they kept very well. I wasn't really sure what to do with them, googling mustard green recipes didn't turn up too much. The best I could find was to saute them in olive oil with some garlic, but that just wasn't going to cut it for dinner. So I came up with this pasta dish.

Pasta with Tomatoes and Mustard Greens

1/2 lb whole wheat pasta

1 T. Olive Oil

2 cloves garlic, minced

1 can diced tomatoes

1 t. anchovy paste

1 bunch mustard greens

4 oz. fresh mozzarella

Bring a large pot of water to a boil and cook pasta according to package directions.

In a large skillet heat the olive oil over medium heat. Add garlic and saute 1-2 minutes. Add can of tomatoes with juice and anchovy paste, mix well and cook 4-5 minutes. Add mustard greens and cook until greens wilt, approximately 5 minutes. Add pasta to the sauce and top with fresh mozzarella.