Sunday, 3 August 2014

Summer Swiss Chard Pasta

       Based on Grandpa Mark's pasta, this savoury dish is packed with one of my favourite veggies out of the garden, swiss chard. You can enjoy this dish year round, but it's best in the summer with greens and herbs from the garden or the market. I prefer using swiss chard, but you can also use spinach (like Grandpa Mark used to do) in this tasty pasta sauce.

Serves: 3-6


3 Tbsp or 1/8 cup olive oilOne large white onion, cut into chunks4 cloves of garlic, minced1/8 tsp red chili flakes1 tsp dried basil or about 1/4 cup packed fresh basil leaves cut into strips1/2 tsp dried oragano1/4 tsp dried thymeHalf a large bunch or 300g Swiss Chard, stems and greens chopped2 cans chopped tomatoesOne can (514mL) chickpeas or white beans, drained and rinsed About 300g pasta


1. In a large pan on medium heat, add olive oil, onions, garlic, chili flakes and herbs and sauté for 2 minutes.2. While the onions are sautéing, chop up the swiss chard stems and add them to the pan. Sauté the mixture for an additional 5-7 minutes or until the swiss chard stems begin to soften up.3. Add two cans of tomatoes and let simmer for 10-15 minutes. Meanwhile start a pot of salted boiling water for your pasta.4. Add the beans and the chopped swiss chard to the sauce. Cover and cook for an additional 10-15 minutes.5. Once the sauce is complete, you can add your pasta to the pot of boiling water and cook to al dente. Meanwhile remove your sauce from the heat, taste and season with salt and pepper as needed.6. When you pasta is finished, strain and spoon the pasta onto plates and cover with sauce. Any leftover pasta can be tossed in olive oil so that it does not stick.7. Garnish with fresh basil if desired and enjoy!