Swiss-Chard and Feta Pasta

swiss chard and feta pasta
Photo: Christopher Testani
Prep Time:
25 mins
Total Time:
30 mins
4 to 6 Serves

Briny capers and anchovies and salty feta offset the sweetness of the orange juice and dried currants perfectly in this Mediterranean-inspired pasta dish.


  • Kosher salt and freshly ground pepper

  • 12 ounces calamari rigati or other short, hollow pasta

  • 5 tablespoons extra-virgin olive oil

  • ¼ cup salt-packed capers, soaked in water for 5 minutes, then drained

  • 2 cloves garlic, minced (2 teaspoons)

  • 2 anchovies, minced (1 teaspoon)

  • ½ teaspoon grated orange zest, plus ¼ cup fresh juice

  • 1 bunch Swiss chard, leaves cut crosswise into ¼-inch shreds (5 cups), stems cut into ¼-inch pieces (¾ cup)

  • cup dried currants

  • 1 ½ cups crumbled feta (7 ounces)

  • ¼ cup pine nuts, toasted


  1. Bring a large pot of salted water to a boil. Add pasta; cook 2 to 3 minutes less than according to package directions. Reserve 1 cup liquid, then drain.

  2. Meanwhile, in a large, straight- sided skillet, heat oil over medium-high. Add capers; cook until crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towels.

  3. Add garlic, anchovies, and zest to skillet; cook until garlic is fragrant, about 30 seconds. Stir in chard stems and currants; cook 2 minutes. Add orange juice; cook until evaporated, 30 seconds. Stir in chard leaves, season lightly with salt and pepper, and cook until stems are tender and leaves are just wilted, about 3 minutes. Transfer mixture to a bowl.

  4. Combine reserved pasta water, 1/2 cup feta, and pasta in skillet. Cook, stirring, until pasta is cooked through and feta has melted into liquid, about 3 minutes. Add chard mixture; toss to combine. Fold in another 1/2 cup feta. Serve, sprinkled with capers, pine nuts, and remaining 1/2 cup feta.

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