I made this side dish to accompany calf’s liver with onions. We did have the calf’s liver but I didn’t take any pictures. It’s like that sometimes. This was good though and you can just eat it like this.
Orecchiette with Sun Dried Tomatoes and Chard
1/2 cup lardons
3 garlic cloves, chopped
1/2 cup sun dried tomatoes, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper
1 1/2 cup orecchiette pasta
2 cups chard leaves, torn
Cook the lardons until browned and crispy, remove from pan and set aside. Add the garlic and sun dried tomatoes to the pan, then cook and stir until the garlic starts to brown a little. Stir in the salt, pepper, crushed red and the cooked bacon. Remove from flame and set aside.
Boil the pasta until 4 minutes from being done, add the chard and continue to boil for 4 minutes. Drain the chard and pasta, reserving 1/2 cup of the cooking liquid. Mix the pasta together with the reserved liquid and sun dried tomato mixture. Sprinkle with grated cheese.