I used red chard but you can also use spinach, rocket or silverbeet.
Serves: 2
INGREDIENTS
¼ cup olive oil, plus extra to serve
2 cloves garlic, very thinly sliced
½ teaspoon chilli flakes
20 black olives, halved and pitted
250 grams dried spaghetti
250 grams chard, well washed, roughly chopped
zest and juice 1 lemon
parmesan for shaving
sea salt and ground pepper
METHOD
Combine the oil, garlic, chilli and olives in a bowl.
Cook the pasta in a large saucepan of boiling, well-salted water until al dente. Add the greens and stir to wilt then drain well.
Put the oil mixture in the saucepan the pasta was cooked in, over a high heat and when sizzling, add the pasta and greens then the lemon zest and juice. Toss everything together over the heat until well combined.
To serve: Divide between bowls and top with a generous grating of parmesan, sea salt and a grind of pepper. Drizzle with extra olive oil if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.