Whole Wheat Spaghetti With Swiss Chard and Pecorino Cheese

poniedziałek, 17 lutego 2014

Whole Wheat Spaghetti With Swiss Chard and Pecorino Cheese

Time: 50 mins


  • 2 tablespoons pine nuts
  • 1 tablespoon extra virgin olive oil
  • 2 onions, thinly sliced
  • 2 bunches swiss chard, trimmed and chopped (about 14 cups)
  • 4 garlic cloves, minced
  • 1 (14 1/2 ounce) can diced tomatoes with juice
  • 1/4 cup dry white wine
  • 1/4 teaspoon crushed dried 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


  • 1 Preheat oven to 300 degrees. Place the pine nuts on a heavy baking sheet or in a pie tin. Toast nuts in the oven, stirring occasionally to ensure they brown evenly for about 10 minutes or until they are brown. Set the nuts aside.
  • 2 Heat the oil in a large, heavy frying pan over medium-high 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 juice, the wine, and the red pepper flakes. Bring to a boil. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until the tomatoes begin to break down and the chard is very tender, about 5 minutes. Season the chard mixture to taste with salt and pepper.
  • 3 While performing step 2, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. Drain. Add the spaghetti to the chard mixture and toss to combine.
  • 4 Transfer the pasta to bowls; sprinkle with pine nuts, olives, and cheese on top and serve.

0 komentarze :

Prześlij komentarz