Swiss-Chard and Feta Pasta

Name: Swiss-Chard and Feta Pasta
Prep time: 25 min
Total time: 30 min
Ingredients: Kosher salt and freshly ground pepper; 12 ounces calamari rigati or other short, hollow pasta; 5 tablespoons extra-virgin olive oil; 0.25 cup salt-packed capers, soaked in water for 5 minutes, then drained; 2 cloves garlic, minced (2 teaspoons); 2 anchovies, minced (1 teaspoon); 0.5 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); 0.333 cup dried currants; 1.5 cups crumbled feta (7 ounces); 0.25 cup pine nuts, toasted

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By

Martha Stewart Test Kitchen

Updated on June 14, 2017

swiss chard and feta pasta — Photo: Christopher Testani

Prep Time:

25 mins

Total Time:

30 mins

Yield:

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.

Ingredients

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)
⅓ cup dried currants
1 ½ cups crumbled feta (7 ounces)
¼ cup pine nuts, toasted

Directions

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.
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.
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.
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.