Swiss Chard Sauce for Pasta Recipe
This recipe is courtesy of Sue Meredith Cleveland
Ingredients
| Olive oil | 6 Tablespoon | |
| Garlic | 4 Clove (5gm), chopped | |
| 1 Bermuda onion, diced | ||
| 2 cups chopped Swiss chard, stalks and all celery, sliced (optional) - we like the sweetness it adds | ||
| Ripe tomato | 1 Large, cut in to chunks | |
| Pinch of red pepper flakes | ||
| Parmesan cheese, shaved | ||
| Pasta (homemade or any desired store-bought kind) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
