Maccheroni with silverbeet (Maccheroni alle biete) from The Art of Pasta (page 93) by Lucio Galletto and David Dale

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • grace674491 on January 10, 2026

    This recipe is a staple in our household. Easy for a midweek meal in a hurry. We use sultanas instead of the golden raisins, and silverbeet instead of the chard as they are more readily available where we live and we usually have them on hand. People are unsure when I tell them the combination, but it’s always a hit.

  • debkellie on January 28, 2023

    Glut of silverbeet & chillies. Very tasty. Comes together very quickly. I overcook ed the silverbeet: next time I'd have the pasta ready BEFORE making the sauce.

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