This flavorful pasta dish is a great accompaniment to grilled chicken or fish. Sun-dried tomatoes, swiss chard, pine nuts, Parmesan, olive oil, basil, and capers all come together to create a delicious and easy meal. We used Health Valley spicy black beans to give it a southwestern flair, but Bobby Flay’s red chile citrus marinade and chili powder from a mix also tastes great. Serve it hot with a sprinkle of parmesan cheese, and enjoy!
Ingredients used:
- 8 - Sun-dried tomatoes (not packed in oil)
- 1/2 lb - Swiss chard -- escarole, or bok choy, coarsely chopped
- 2 lbs - Tomatoes -- diced
- 1/2 tbsp - Capers -- drained
- 1/2 cup - Toasted pine nuts
- 3 cloves - Garlic -- minced
- 1/4 cups - Grated Parmesan
- 4 tbsp - Olive oil
- 1/2 cup - Fresh basil -- coarsely chopped
- Salt and pepper to taste
- 1 pound - Spaghetti
Recipe steps:
- Blanch the dried tomatoes in boiling water for about 2 minutes. Drain and dice.
- Wilt the swiss chard in a skillet with about 1 tsp. of oil and a bit of water.
- In a large bowl combine all the ingredients except spaghetti and set aside to marinate.
- When ready to eat, cook the spaghetti in boiling, salted water until desired degree of doneness.
- Drain, add spaghetti to the tomato mixture, correct seasonings and serve.
- May be topped with additional parmesan if desired.
This is a great weeknight dinner that’s sure to please everyone. Serve it hot with a sprinkle of Parmesan cheese, and enjoy the delicious flavors of tomatoes, basil, and capers! You can also experiment with different ingredients and flavor combinations to make this dish your own.
