Whole-Wheat Spaghetti With Swiss Chard and Pecorino Cheese |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe by Giada De Laurentiis from Everyday Italian. I'm putting it here for safekeeping. Ingredients:
1 tablespoon olive oil |
2 onions, thinly sliced |
2 bunches swiss chard, trimmed and chopped (about 14 cups) |
3 garlic cloves, minced |
1 (14 1/2 ounce) can diced tomatoes in tomato puree |
1/4 cup dry white wine |
1/4 teaspoon dried crushed red pepper flakes |
salt and pepper |
8 ounces whole wheat spaghetti |
1/4 cup pitted kalamata olive, coarsely chopped |
2 tablespoons freshly grated pecorino cheese |
2 tablespoons toasted pine nuts |
Directions:
1. Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
2. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
3. Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.
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