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Don’t get me started. I’ll just mention that when the doctor heard how I got injured, he laughed. I’ll spare you the gory details, but it involved an epic fight with the mini-blender blade falling into the stand mixer bowl (in action), AND the unlocked dishwasher door. In case you ever wondered why I don’t teach knife skills demos. Today, the saga continues with water flooding our building through the upstairs neighbor’s apartment.
I hope I’m forgiven if I post this recipe without a proper intro!
To cheer me up, feel free to share your most surreal kitchen accidents in the comment box.
Ingredients
- 3/4 lb "pipe" pasta (penne or rigatoni work too, and use 1 lb if you are a group of football players)
- 3/4 lb Swiss chard
- 1/2 can (1/2 lb) peeled tomatoes, possibly Italian San Marzano quality (or use fresh, seeded)
- 1/2 cup black olives (pits removed)
- 1 chili pepper
- 1 clove garlic, peeled
- 3or 4 tbsp good extra-virgin olive oil
- 4 tbsp grated pecorino romano
- salt and pepper
Directions
Wash the chard and remove the stems and harder part. You CAN use the stems, they taste great! But they will need to cook for twice as long, so it's easier to do it separately.
Steam or boil the chard in salted water (about 5-10 minutes for the leaves, and 15-20 minutes for the stems, if using). Drain, pat dry and choap coarsely.
Heat the oil in a skillet, add the chili (broken into 3-4 pieces), the sliced olives, and the chard.
Drain the tomatoes from the liquid; chop them coarsely (or crush them with your hands) and add them into the skillet.
Cook for about 5-10 minutes on medium heat, and adjust the salt and pepper.
While cooking the sauce, cook the pasta in a large pot of salted boiling water according to the directions on the package, keeping it "al dente".
Drain the pasta without rinsing it, and transfer it into the skillet with the sauce. Saute with the sauce for a minute, stirring.
Sprinkle with the grated cheese and serve immediately.
https://dinnerinvenice.com/2013/06/13/quick-pipe-pasta-with-swiss-chards/
