Ingredients
The following ingredients have 4 Servings
- 1 large bunch rainbow chard
- About ¼ cup extra-virgin olive oil (EVOO)
- plus more to drizzle
- 4 filets of anchovy
- chopped
- Salt and pepper
- 2 shallots
- peeled and finely chopped
- 4 large cloves garlic
- thinly sliced or grated
- 3 tablespoons capers in brine
- drained
- 2 teaspoons Calabrian chili paste
- or 1 teaspoon red pepper flakes
- 3 tablespoons sun-dried tomato paste
- ½ cup red vermouth or red wine
- 1 cup chicken or vegetable stock
- 1 pound spaghetti (Rach likes to use farro or whole wheat pasta in this recipe)
- 1 cup grated pecorino cheese
- plus more for passing at table
Instruction
- Heat a large pot of water, 5 to 6 quarts, to a boil for pasta
- Stem the chard and chop the stems
- Coarsely shred the greens
- Heat a large skillet over medium to medium-high heat with EVOO and melt the anchovies into the oil
- Add the chard stems, season with salt and pepper and soften a few minutes, add shallots, garlic, capers and stir a minute or 2 more
- Add chili paste and tomato paste, stir 30 seconds, then add vermouth or wine
- Stir a minute and add stock, reduce heat to low and simmer
- Salt cooking water and cook pasta 1 minute less than package directions
- Wilt greens into sauce a few handfuls at a time
- Reserve about ¾ cup pasta water
- Drain pasta and return to hot pot
- Add greens and sauce, a little extra EVOO and cheese, toss with tongs 1 minute, and add more water if needed to keep pasta loose
- Pass with more cheese at table
