"No Wonder I Read Klekov" Pasta
whole wheat pasta (I like thin spaghetti)
one bunch of swiss chard, with the stalks cut away from the leaves
one small onion, chopped
lots of garlic, pressed
about a pint of cherry tomatoes, halved
salt and pepper
- Cook pasta (I used whole wheat thin spaghetti).
- In a skillet, let the onion cook with the garlic until it's soft and yellow. (You can use olive oil or butter to do this. Obviously, it will be tastier with butter. Also, if you're using a red onion, it will never turn yellow). Add the halved cherry tomatoes. When their color brightens, add the tomatoes/onion/garlic to the pasta -- which, by the way, you should have drained.
- In your now-empty skillet, melt a little butter,* and then saute the chard stalks until they soften. Add the leaves; cook until wilted. Dump the chard into your pasta.
- With your skillet empty again, melt another bit of butter (I know. This has to be delicious.) Toss in a few handfuls of pine nuts, and then a few handfuls of bread crumbs. Let everything get toasty while you add a little salt and pepper. Mix the pine nuts/bread crumbs into the pasta.
- Eat! For breakfast, if you have to, or lunch or dinner.