Author: Trish Cowper | the infinebalance food blog
I small bunch swiss chard - stocks chopped and leaves sliced thinly
2-3tablespoonsolive oil divided
salt and pepper
a pinch of red pepper flakes
250-300gspaghetti cooked to package directions - reserve 1/2 cup of water - divided.
1/2cupshredded parmesan cheese
While the pasta water comes to a boil, get the tomatoes in a hot, dry skillet and let them blacken a bit. Shake the pan frequently. This takes 5-8 minutes. Meanwhile clean and chop chard. Chop stems into small half inch chunks and thinly slice the leaves.
Once the tomatoes are blistered and blackened in a few places, reduce heat to medium, quickly add olive oil and chard stems. (If you just add oil to a very hot pain it might smoke- so be careful)
Allow chard stems to saute and get tender. About 4 minutes, then add leaves, a pinch of chili flakes, the minced garlic, and about a 1/4 cup of pasta water. Season with salt and pepper. Saute for a few minutes, until water evaporates and leaves are tender. Test you chard, stems should be tender to the bite, not mushy. Leaves just wilted. Water will be evaporated and thickened into a sauce.
Drizzle with another tablespoon of olive oil and 1 tablespoon balsamic vinegar. Cook for one more minute then remove from heat.
Add cooked pasta and toss in the pan with the vegetables. Add additional pasta water, just a splash at a time, if needed to keep sauce loose. Taste for seasoning, adjust salt and pepper if needed. Generously sprinkle with parmesan cheese. Serve
Swiss Chard Pasta with Blackened Cherry Tomatoes https://www.infinebalance.com/spaghetti-swiss-chard-tomato/