For the past month we have always come back from the farmer’s market with a nice bundle of Swiss Chard so we can make our new favorite pasta dish. We still love Putanesca, but this dish offer a nice alternative. It has the same pungency from the garlic and anchovies, but the substitution of breadcrumb and chard for the tomato sauce completely changes it attitude.
You can just use store bought crumb, but it is pretty easy to make your own if you have some bread lying around. Simply cut it into cubes and microwave it on half power until it is dried out. You could also dry it out in the oven if you have it already going. The simply toss it in the food processor and process away. Keep them in an air tight container and they should last a while. If you do use store-bought ones, reduce the amount you use. Try only using 1/2 a cup.
Pasta With Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs
From: NY Times
Ingredients:
- 3 tablespoons butter or olive oil
- 5 anchovy fillet
- 2 garlic cloves, finely chopped
- 2/3 cup bread crumbs
- 1 tablespoon extra virgin olive oil, plus additional for drizzling
- 1 yellow onion, halved from stem to root and thinly sliced crosswise
- Kosher salt and pepper
- 1 pound Swiss chard, ribs removed, leaves chopped
- 1/2 pound whole-wheat pasta, such as fusilli.
Directions:
- In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
- Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.
This article caught my attention becaus of the carmelized onions. This recipe sounds amazing minus the anchovies….I may switch those out for some chicken or shrimp. I’m a daring eater but anchovies were never fancies by my taste buds. Thanks for sharing!