Pasta’s starchy backbone provides a welcome partner for fresh green vegetables.
Bon Appetit magazine came up with this tasty pairing of pasta and chard. Fresh chilies, with or without their fiery seeds, add a flash of excitement, along with the unexpected crunchy bite of panko sautéed with thinly sliced garlic.
Finely chopped anchovies add a pleasing umami edge. Chefs use them frequently to ramp up flavor in a wide variety of dishes. The results aren’t “fishy,” just deliciously full bodied.
Chard with Spaghetti and Crisp Breadcrumbs
Yield: 4 servings
5 tablespoons olive oil, divided use, plus more for drizzling
4 garlic cloves, thinly sliced
1/3 cup panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
12 ounces bucatini or spaghetti
4 oil-packed anchovy fillets, finely chopped
1 serrano or 1/2 jalapeno chili, thinly sliced (remove seeds for milder spicy heat)
1 bunch small Swiss chard, ribs and stems removed, leaves coarsely chopped or torn (about 5 cups – be generous)
3 tablespoons unsalted butter, cut into pieces
1 cup coarsely chopped mint
2 teaspoons finely grated lemon zest, 2 teaspoons fresh lemon juice
For serving: finely grated Pecorino
1. Heat 2 tablespoons oil in small skillet over medium. Cook garlic, swirling in pan often, until lightly golden and crisp, about 1 to 2 minutes. Transfer garlic with a slotted spoon to a small bowl with a slotted spoon.
2. Add panko to same skillet and cook, stirring often, until golden, about 3 to 5 minutes; season with salt and pepper. Transfer to bowl with garlic.
3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (tender but still firm to the bite), about 8 minutes. Drain, reserving 1 cup pasta cooking liquid.
4. Meanwhile, heat 3 tablespoons oil in a large skillet over medium. Cook anchovies, mashing with a wooden spoon, until only a few flecks remain, about 3 to 4 minutes. Add chili and Swiss chard and cook until Swiss chard is slightly wilted, about 1 minute. Add butter, pasta, and 1/2 cup pasta cooking liquid to Swiss chard mixture and cook, tossing often with tongs and adding more pasta cooking liquid if sauce looks dry, until sauce is emulsified and coats pasta. Remove from heat and stir in mint, lemon zest, and lemon juice.
5. Divide pasta among bowls. Drizzle lightly with oil; top with garlicky breadcrumbs and Pecorino.
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