Friday, April 06, 2012

Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese

Erica has never had swiss chard or kalamata olives, doesn't like tomatoes, and is afraid of cheeses she's never heard of (like Pecorino Romano). I really didn't think she'd even want to try this pasta. I was wrong! She ate it and she liked it and the world was shocked. I actually really liked it, too. I was a little bit nervous because there are a lot of random things in the sauce, but it was actually delicious. I would make this again.


Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese
Food Network: Giada de Laurentiis

1 tablespoon olive oil
2 onions -- thinly sliced
2 bunches Swiss chard -- trimmed and chopped (about 14 cups)
3 garlic cloves -- minced
14 1/2 ounces 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

1. 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.

2. 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.

3. Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

Servings: 4

1 comment:

Ashley said...

Giada rarely does wrong. Adding this to the list of things to make!