Ingredients

The following ingredients have 2 Servings
  • 3 tablespoons butter or olive oil
  • 5 anchovy fillets
  • 2 garlic cloves, finely chopped
  • 2/3 cup bread crumbs
  • 1 tablespoon extra virgin olive oil, plus additional for drizzling
  • 1 yellow onion, halved from stem to root and thinly sliced crosswise
  • Kosher salt
  • pepper
  • 1 pound Swiss chard, ribs removed, leaves chopped
  • 1/2 pound whole-wheat pasta, such as fusilli

Instruction

  • In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
  • Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.