Eat More Greens Spaghetti Dinner
My husband grew up in an Italian / Polish / Irish neighborhood in Chicago where there was a big tradition of Family Dinners on Sundays. He told me that on Sunday mornings you could smell amazing Italian food cooking, starting as early as 9 a.m., all over the neighborhood.
We made fresh tomato sauce and wilted greens last night in honor of Sunday dinner. I used chard and fresh basil from the front yard garden. This is a delicious and healthy way to use up garden greens. Here’s how:
Cut a garlic clove in half, smash it and rub the garlic inside any dishes and serving bowls you’ll be using. Mince the remaining garlic for the sauce. Grate parmesan cheese.
In a skillet, saute 1 chopped shallot and 3 garlic cloves in olive oil. Season with salt & pepper. Once fragrant, add 1 can of whole peeled tomatoes, blended or chopped. Add pinch of dried basil, 1 tsp sugar and fresh chopped basil. Let simmer, thin with 1/4 c water if needed.
Meanwhile boil a big pot of salted water. Cook spaghetti. Remove with a pasta spoon to the garlic coated bowl, season with fresh ground pepper, a drizzle of olive oil and a little of the cheese. Set aside.
Add stemmed chard leaves to the boiling water and cook for a minute until bright green and wilted. Remove with a sotted spoon to drain. Serve the noodles twirled into a nest, red sauce on one side, greens on the other and lots of Parmesano Reggiano on top. Yummy!