WHOLE-WHEAT SPAGHETTI WITH SWISS CHARD AND PECORINO CHEESE
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 with juices
• 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 olives, coarsely chopped
• 2 tablespoons freshly grated Pecorino cheese
• 2 tablespoons toasted pine nuts
Directions
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.
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.
Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and
pine nuts and serve.
Recommended Wine: 2001 Clerico Trevigne
Origin: Alba, Piedmont