Cavatelli With Red and Green Chard


Photo: Italy in the City
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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

Preparation

1
Bring a large pot of salted water to a boil.
2
Blanch the chard for about 4 minutes or until tender, then remove from water and set aside.
3
Allow water to come back up to a boil.
4
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.
5
Uncover, stir in swiss chard and season with salt.
6
Cook for another 4-5 minutes over a medium flame.
7
Meahwhile, drop the cavatelli into the salted, boiling water and allow to cook until they rise to the surface.
8
Using a slotted spoon, transfer the cavatelli to the pan with the chard mixture.
9
Add 1/2 cup of the cavatelli cooking water to the pan and stir for another 2-3 minutes.
10
The sauce should have a thin, slightly brothy consistency.
11
Taste for seasoning, and add freshly ground black pepper before serving.
.

Yield:

6.0 servings

Added:

Friday, February 4, 2011 - 9:41am

Creator:

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