Ingredients
- 1 large bunch red and green swiss chard, trimmed in ½ inch cross secti
- 3 tablespoons extra-virgin olive oil
- 2 cloves of garlic, thinly sliced
- 3 ripe plum tomatoes, peeled, seeded and crushed
- 1/2 cup chicken stock
- 13 ounces fresh cavatelli, or best quality store-bought
- Kosher salt and freshly ground black pepper to taste
Make it step by step
- Bring a large pot of salted water to a boil.
- Blanch the chard for about 4 minutes or until tender, then remove from water and set aside.
- Allow water to come back up to a boil.
- In another pan, gently warm the garlic in olive oil for about thirty seconds. Add tomato and chicken stock. Cover and simmer gently for about 5 minutes.
- Uncover, stir in swiss chard and season with salt.
- Cook for another 4-5 minutes over a medium f lame.
- Meahwhile, drop the cavatelli into the salted, boiling water and allow to cook until they rise to the surface.
- Using a slotted spoon, transfer the cavatelli to the pan with the chard mixture.
- Add 1/2 cup of the cavatelli cooking water to the pan and stir for another 2-3 minutes.
- The sauce should have a thin, slightly brothy consistency.
- Taste for seasoning, and add freshly ground black pepper before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Italy in the City, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.