Cavatelli With Red and Green Chard
By: Italy in the City
Published: Friday, February 4, 2011 - 9:41am

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.