It is kind of odd to pull a recipe from a book called Sauces that has, well, no sauce. While nearly every other recipe in this thick, exhaustive volume takes a long time, this one uses only what it takes to sauté some garlic and greens. No butter, no flour, no reducing.
Which is probably why I picked the recipe in the first place. A traditional Italian recipe, it can be whipped up quick. And thanks to some well-placed garlic and red pepper flakes, it tastes like it should take a lot longer.
Farfalle with Swiss Chard
- 1 bunch Swiss Chard
- 2 cloves garlic
- 1 teaspoon red pepper flakes
- 1/4 cup olive oil
- 1/2 pound Farfalle
- Salt and pepper
- Parmigano Reggiano
Cook the farfalle according to package instructions, usually about 11 minutes. The sauce will be done in that time.
Wash and dry the swiss chard, and then remove the leaves from the stems. Coarsely chop. Heat the olive oil over medium heat. Toss in the garlic and red pepper flakes; cook 3 minutes. Add the Swiss chard; cook 5 minutes more or until its water evaporates.
Season with salt and pepper, and toss with the cooked farfalle. Grate some Parmesan on top just before you dig in.