"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta with Swiss Chard and Pecorino Cheese Recipe

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This recipe for Pasta with Swiss Chard and Pecorino Cheese, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz (Keptner) Babashak
Added: Sunday, March 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped
3 garlic cloves, minced
1 (14.5 oz.) can diced tomatoes with juices
1/4 cup dry white wine
1/4 tsp. dried red pepper flakes
salt and pepper
8 oz. pasta (your choice, I use whole wheat penne)
1/4 cup pitted kalamata olives, coarsely chopped
2 tbsp. freshly grated Pecorino cheese
2 tbsp. toasted pine nuts

Directions:
Directions:
Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occassionally, about 5 minutes. Season the chard mixture to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until tender, but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the pasta. Add the pasta to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts to serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I got this recipe about 5 years ago and I make it at least once a month, it's delicious! Enjoy!

 

 

 

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