Whole-Wheat Spaghetti With Swiss Chard and Pecorino Cheese

READY IN: 40mins
Recipe by Bealicious

This is a recipe by Giada De Laurentiis from Everyday Italian. I'm putting it here for safekeeping.

Top Review by karen in tbay

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

Ingredients Nutrition

Directions

  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.

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