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.