Sicilian Chard Pasta
Chards are beautiful to see and delicious to eat. A tasty way of cooking it in a Sicilian pasta, with a dressing of lemon, black pepper, and black olives. This combination is particularly tasty and it’s even easier to prepare if you use black-olive tapenade instead of halved pitted black olives.
You can use any type of pasta you like, even if short pasta works better.
Here, I have used fusilli and I have thickened the dressing by adding a handful of breadcrumbs at the end of the cooking.
- 4 large chard leaves
- 2 cups fusilli
- 1 teaspoon vegetable powder
- 1/2 onion
- 1 tablespoon olive oil
- Pinch of garlic salt
- 2 tablespoons black olive tapenade
- Juice of half a lemon
- Pinch of black pepper
- 2 tablespoons breadcrumbs
Rinse well the chard leaves and cut them into slices, including the stems. Peel and dice the onion. Transfer them to a large skillet with some olive oil and garlic salt. Heat to medium and stir until the onion is soft. Add the lemon juice and stir.
Add the pasta, cover with water and add the vegetable powder and black pepper. When the pasta is almost cooked, stir in the tapenade (or the black olives, halved). Stir well and let cook until the water is almost completely absorbed. Finally, add the breadcrumbs and mix well once again.
Serve hot and enjoy!