Pasta with Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs
35 min – serves 4
3 tablespoons butter or olive oil
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 and pepper
1 pound Swiss chard, ribs removed, leaves chopped
1/2 pound pasta, such as fusilli
1. In a large skillet over medium heat, melt the butter. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
2. 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. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
3. 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.
Note: If you want to make this non-vegetarian, throw in five anchovy fillets. I must admit, it’s been 16 months since I’ve been eating non-mammals. In step 1, add 3 anchovies to the skillet; cook until melted, about 2 minutes, before throwing in the garlic. In step 2, chop the remaining 2 anchovies and add them to the skillet after the onion is caramelized.
originally from the new york times. however, i have my CSA farm, golden earthworm, to thank for posting this on their blog.
3 tablespoons butter or olive oil
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 and pepper
1 pound Swiss chard, ribs removed, leaves chopped
1/2 pound pasta, such as fusilli
1. In a large skillet over medium heat, melt the butter. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
2. 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. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
3. 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.
Note: If you want to make this non-vegetarian, throw in five anchovy fillets. I must admit, it’s been 16 months since I’ve been eating non-mammals. In step 1, add 3 anchovies to the skillet; cook until melted, about 2 minutes, before throwing in the garlic. In step 2, chop the remaining 2 anchovies and add them to the skillet after the onion is caramelized.
originally from the new york times. however, i have my CSA farm, golden earthworm, to thank for posting this on their blog.
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