Orecchiette with Swiss Chard | Apulian Late-Summer Classic

Wash the Swiss chard thoroughly and shake dry. Cut the stems into approx. 1 cm pieces and coarsely chop the tender leaves. Peel and finely chop the garlic.

Heat 1 tbsp of olive oil in a pan. Toast the breadcrumbs together with one-third of the chopped garlic and a pinch of chilli flakes over medium heat for 3–4 minutes while stirring constantly until golden brown and crispy. Remove from the pan and set aside.

Bring a large pot of salted water to a boil. Cook the orecchiette in it according to package instructions until al dente. Reserve a cup of the starchy pasta water (approx. 100 ml) before draining.