Cavatelli With Red and Green Chard

Name: Cavatelli With Red and Green Chard
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 13 oz Cavatelli (13 ounces fresh cavatelli); ½ cup Chicken Broth (1/2 cup chicken stock); 2 cloves Garlic (2 cloves of garlic, thinly sliced); 0 pieces Black Peppercorns (Kosher salt and freshly ground black pepper to taste); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil); 3 pieces Plum (3 ripe plum tomatoes, peeled, seeded and crushed); 1 piece Swiss Chard (1 large bunch red and green swiss chard, trimmed in ½ inch cross secti)

30 minMediterranean

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

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