WHOLE-WHEAT SPAGHETTI WITH SWISS CHARD AND PECORINO CHEESE

 

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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.

Notes

Love this --- it is from Giada's Family Dinners

Categories: Main Dish  Pasta 
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