Serious Eats: Recipes

Dinner Tonight: Pasta with Sauteed Swiss Chard, Golden Raisins, and Capers

[Photograph: Nick Kindelsperger]

My wife swears she's sent me this recipe numerous times before, but I never gave it much thought until I personally found it on the The Daily Green and sent it to her excitedly, like it was the greatest thing ever. I was inspired by the odd culinary pairing of golden raisins and capers, and hoped they would balance each other and bring out the Swiss chard flavors.

But what really sold it for me was the fact that this could be, in the words of the author, a "delicious pasta partner." Considering the size of the chopped chard, I figured farfalle would be that perfect partner, and I'm pretty sure I was right. This was a warming and balanced plate of pasta.

I upped the ante with a little more olive oil and generous gratings of Parmesan. The result is truly satisfying. The briny capers enliven the dish while the sugary raisins help provide some kind of stability.

Printed from http://www.seriouseats.com/recipes/2009/11/pasta-with-sauteed-swiss-chard-recipe.html

© Serious Eats