Mediterranean pasta

Mediterranean pasta


60 people made this

About this recipe: A delicious and satisfying Mediterranean-inspired blend of Swiss chard, olives, garlic and sun-dried tomatoes tossed with pasta.

Lia Soscia

Serves: 8 

  • 1 (500g) pack fusilli pasta
  • 2 tablespoons olive oil
  • 1 bunch Swiss chard, stems removed and chopped
  • 50g (2 oz) oil-packed sun-dried tomatoes, chopped
  • 100g (4 oz) pitted, chopped Kalamata olives
  • 50g (2 oz) pitted, chopped green olives
  • 1 clove garlic, minced
  • 4 tablespoons freshly grated Parmesan cheese

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
  2. Heat the oil in a frying pan over medium heat. Stir in the chard and cook for a few minutes, letting it's liquid evaporate. Stir in the sun-dried tomatoes, kalamata olives, green olives and garlic. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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