Ziti with Chard or Ziti con Beitole
From Sundays at Moosewood Restaurant c 1990
1 large bunch red or green chard (~1 – 1.5 pounds)
4 garlic cloves, minced
1/2 cup olive oil
salt and ground pepper to taste
1 pound ziti
Freshly grated Asiago, Pecorino, or Parmesan cheese,chopped fresh tomatoes, fresh lemon juice and extra virgin olive oil
Heat a large covered pot of water for the pasta. Remove and discard the tough ends of the chard and then chop it finely. In a large heavy skillet, saute the chard and garlic in olive oil, stirring frequently, until the chard is limp buy still bright green. The chard will reduce dramatically in volume. Add a little salt and plenty of black pepper.
When water comes to a rapid boil, add pasta and stir. Cover pot until water returns to boil. When pasta is al dente, drain it and divide it into serving bowls. Top with chard. Sprinkle wiith cheese, chopped tomatoes, lemon or oil. Serve immediately.