Monday, August 18, 2008
1 tablespoon olive oil
1 clove garlic, crushed
1 cup fresh sourdough breadcrumbs
400g can crushed tomatoes
1/2 cup chicken stock
sea salt & cracked black pepper
4 leaves silver beet (Swiss chard), trimmed and chopped
finely grated Parmesan, to serve
Cook pasta in salted boiling water for 12mins til al dente. Drain and keep warm.
Heat large non-stick frying pan over medium heat. Add oil, garlic and breadcrumbs and cook for 3-4 minutes until golden and crisp. Remove from pan and set aside.
Add tomato, stock salt and pepper to the pan and cook for 3-5mins until thickened. Add pasta and silverbeet to pan and cook for 2mins or until silverbeet is wilted and pasta warmed through. Top with crispy crumbs and Parmesan. Serves 2.
Ease: 4/5. Few ingredients and ready fairly quickly.
Prep time: 20mins. 20mins to cook pasta. 15mins to make breadcrumbs, tomato sauce and to prep ingredients.
Cooking time: 2mins. To toss cooked pasta and silverbeet through prepared sauce.
TOTAL: 22mins. Really quick - but most pastas are
Taste: 3/5. I kinda liked this, the silverbeet was quite bitter and a little more leathery than spinach. Ryan hated this as he hates silverbeet (which I now know). I would use spinach though rather than silverbeet. I was a little heavy handed with the garlic also, otherwise for a tomato pasta it's nice.
Would I make again: No. Ryan didn't like it enough.