What's for Dinner? (Thursday 15 Nov)

Thursday's dinner was red spaghetti.  We had it with a particularly good baguette I brought home from the Wee Boulangerie, and dipping oil mixed with some of Mom's spice blend.

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Red Spaghetti

1/2 small onion, sliced thinly

a few sundried tomatoes in oil

1 clove garlic, minced

1 bunch ruby chard, leafy parts only

salt and pepper

spaghetti

Put the spaghetti on to boil  Chop up the tomatoes and put them into a cold pan, then turn the heat to medium-high.  When they start to sizzle, throw in the onions and cook until they are soft and translucent.  Meanwhile, chop up the chard into thin slices.  When the onions are ready, throw in the garlic and stir through.  Add the chard and stir-fry, moving it around so that all the pieces wilt evenly.  The spaghetti will be done about now, so put it with a splash of its cooking liquid into the pan and stir to combine.  Salt and pepper to taste.

I like this recipe because the sauce cooks in the time the pasta would boil anyway, so it takes about fifteen minutes all told.  I've used same technique for spinach and spring greens, and it is always delicious.

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