Mediterranean pasta

    35 min

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

    62 people made this

    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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    Reviews in English (41)


    This was a yummy pasta dish, but next time I will do a few things differently. Next time, I will remove the chard stems all the way up into the leaves and not just chop off the bottom parts - this was my very first chard cooking experience, so this may have been a novice mistake. The pieces were huge! Also, if I am unable to find pre-pitted olives, I'm just not going to make this. I greatly underestimated the work involved in pitting so many olives.  -  24 Jun 2007  (Review from Allrecipes US | Canada)


    This was wonderful! I made it with whole wheat spiral pasta and added a 1/4 cup of feta which was a great addition. I also used dehydrated sun-dried tomatoe rather than oil packed. I soaked the dried tomatoes in warm water with a few drops of oil for about a 1/2 hour. Worked great. This recipe will definitely be coming out for company!  -  24 Jun 2007  (Review from Allrecipes US | Canada)


    I made this with chopped black olives instead of kalmata, and spinach instead of chard (i'm but a poor college student), and it was UNBELIEVABLY DELICIOUS!!!!  -  08 Jul 2009  (Review from Allrecipes US | Canada)