A good winter dish, full of flavor and healthy ingredients.
Ingredients
- 450 g of whole wheat flour shells, possibly hand-made (see pasta making section to make your homemade pasta)
- 500 g of chard
- 200 g of tomato sauce
- 50 g of black olives
- Pecorino cheese
- Extra virgin olive oil
- 1 hot pepper
Directions
- Clean and wash the chard, boil them in lightly salted water, drain, squeeze, and chop them coarsely.
- Heat 3 tablespoons of extra virgin olive oil in a large frying pan in which you will have chopped up the hot pepper; then add the pitted olives and chopped chard.
- Add the tomato sauce, season with a pinch of salt, and cook for about 20-30 minutes.
- Boil the pasta in a pot with plenty of lightly salted boiling water, drain it al dente, and let it flavor for a few moments in the same pan as the sauce, stirring with a wooden spoon.
- Transfer the shells to a serving plate and sprinkle them with the grated pecorino cheese.
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