Prep 20 mins
Cook 20 mins
This is a recipe by Giada De Laurentiis from Everyday Italian. I'm putting it here for safekeeping.
- 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 in tomato puree
- 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 olive, coarsely chopped
- 2 tablespoons freshly grated pecorino cheese
- 2 tablespoons toasted pine nuts
- 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.
I made the sauce only to freeze for our camping trip. Didn't have the white wine but will add when I warm it up and I also used a 28oz can diced tomatoes. Looking forward to having it with the spaghetti and extras