Pasta with Moscardini and Vegetables

Method

1. Peel and dice the small potatoes into cubes. Set aside.
2. Clean the moscardini: remove the head and innards, then rinse well. Keep them whole.
3. Heat a generous amount of extra virgin olive oil in a pan. Add garlic cloves and sauté.
4. Add the moscardini to the pan and brown them, releasing their juices.
5. Remove the garlic cloves, then add the diced potatoes and thinly sliced red onion. Stir.
6. Crush San Marzano tomatoes with your hands directly into the pan. Add them to the sauce.
7. Season with salt and fresh chili pepper. Add fresh mint leaves (mentuccia).
8. Cover and let the sauce cook for about 10 minutes.
9. Meanwhile, bring a large pot of salted water to a boil and cook the Gragnano pasta until al dente.
10. When the sauce is ready, add the chopped chard (bieta) directly into the pan without the lid. Stir gently.
11. Drain the pasta al dente and transfer it to the pan with the sauce. Toss well over heat so the pasta absorbs the flavors.
12. Turn off the heat. Grate pecorino romano generously over the pasta and toss again.
13. Top with fresh mint leaves and a drizzle of extra virgin olive oil. Serve immediately.