The spaghetti with red chard is a seasonal first course of the simple but extraordinarily tasty peasant tradition.
Today we prepare the spaghetti with red chard garlic oil and light chili peppers tasty but digestible and light thanks to a series of measures that make them also low glycemic impact: al dente pasta and raw oil.
A kind of spaghetti aglio olio e peperoncino flavored by the colorful and lively touch of the red chard.
The yellow and red chard are a low-calorie and fiber-rich vegetable.
I prefer them to classic chard for their more delicate taste and bright colors that make them aesthetically appealing.
This variety uses both leaves and stems.
The younger, smaller, and tender leaves can be eaten raw without the need to be blanched while the more developed ones are better suited for cooking.
They are grown in the autumn-winter season.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 5.64 oz spaghetti
- 1 bunch chard (red)
- to taste water
- 1 pinch salt
- 2 dried red chili peppers (whole)
- 0.07 oz garlic oil and chili pepper seasoning
- 1 drizzle extra virgin olive oil (raw)
- 2 tbsps tomato sauce (homemade)
- 1 pinch mixed peppercorns (with grinder)
Suggested Tools
- Knife
- Cutting Board
- Pan non-stick
Preparation
Remove the damaged outer leaves and the hard fibrous lower part of the stem.
Clean and thoroughly wash leaves and stems removing any soil residue.
Separate the leaves and cut the stems into chunks.
Bring salted water to a boil in a pot.
Add the chard and blanch for 10 minutes.
Using a slotted spoon, remove the chard and transfer it to a plate.Keep the chard cooking water for pasta cooking.
In a pan warm a couple of whole dried red chili peppers plus the garlic oil and chili pepper seasoning and turn off the heat.
Warm briefly as needed for the ingredients to release all their aromas, scents, and flavors.
With the heat off, add the chard and as needed the water released by the chard on the plate then pour over the ingredients a base of extra virgin olive oil and mix.
Remove the red chili peppers from the pan.
Color with a couple of tablespoons of tomato sauce [optional].
Cook the pasta al dente in the chard cooking water if you kept it aside, drain and rinse quickly under running water.
Meanwhile, barely warm the garlic oil and chili pepper with chard dressing – the oil must not fry.
Add the pasta to the pan with the dressing and mix.
Plate.
Grind some more pepper.Your spaghetti with red chard garlic oil and light chili peppers are ready.
Enjoy your meal!
The pasta with red chard is a first course – a source of carbohydrates – vegetarian easy to balance by adding a protein source and vegetables to create a balanced meal or single dish that helps to maintain stable blood sugar levels.
Storage, tips, and variations
For a Mediterranean and tastier variant, add a handful of olives.
Use whole wheat pasta to increase fiber content.
As an alternative to spaghetti, you can also use short shapes like penne or fusilli.
FAQ (Questions and Answers)
Can I use fresh garlic?
Yes, but fresh garlic heated dry without oil risks burning.
This process works better with the seasoning.Can I substitute the red chard?
Yes, the red chard can be substituted for example with white chard similar in leaves and stems or with catalogna chicory or wild chicory.
