Whole-Wheat Spaghetti With Swiss Chard And Pecorino Cheese
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
37
Spice
31
Sweetness
44
Sourness
46
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Heat the oil in a heavy large frying pan over medium heat
3
Add the onions and saute until tender, about 8 minutes
4
Add the chard and saute until it wilts, about 2 minutes
5
Add the garlic and saute until fragrant, about 1 minute
6
Stir in the tomatoes with their juices, wine, and red pepper flakes
7
Bring to a simmer
8
Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes
9
Season the chard mixture, to taste, with salt and pepper
10
Meanwhile, bring a large pot of salted water to a boil
11
Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes
12
Drain the spaghetti
13
Add the spaghetti to the chard mixture and toss to combine
14
Transfer the pasta to serving bowls
15
Sprinkle the olives, cheese, and pine nuts and serve