Swiss Chard Sauce for Pasta
|Olive oil||6 Tablespoon|
|Garlic||4 Clove (20 gm), chopped|
|Bermuda onion||1 , diced|
|Chopped swiss chard||2 Cup (32 tbs), sliced (Stalks And All Celery)|
|Ripe tomato||1 Large, cut in to chunks|
|Red pepper flakes||1 Pinch|
|Parmesan||1⁄2 Cup (8 tbs), shaved|
|Pasta||1 Cup (16 tbs) (Homemade Or Any Desired Store-Bought Kind)|
Sauté the onion in the olive oil until it is transparent. Add the red pepper flakes and coat them in oil. Stir in the Swiss chard stalks and celery, sautéing for about three minutes. Now stir in the garlic and Swiss chard leaves and coat these well with the juices. Stir in the chunks of tomatoes. Let these cook for about three minutes, keeping them red and mostly intact. Before you drain all the hot pasta water, stir in a few tablespoons of it into your sauce. This adds a bit of starch and thickens the sauce. Salt and pepper to taste. Serve over pasta sprinkled with shaved parmesan cheese! This dish is delicious served hot or cold.
This recipe was excerpted from the book Everything I Eat Nourishes Me: A Cookbook for Body & Soul by Aline Fourier. To see more great stories and recipes from this book you can purchase her book at www.alinefourierstudio.com.