Whole-Wheat Spaghetti With Swiss Chard and Pecorino Cheese

Total Time
40mins
Prep 20 mins
Cook 20 mins

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

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.

Reviews

(1)
Most Helpful

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

karen in tbay August 10, 2009

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