This is a simple but delicious pasta that combines the bitterness of greens, umami of anchovy, and crunchiness of breadcrumbs. Adapted from Bon Appetit.
- 2 T olive oil
- 3 cloves garlic
- 1/3 c breadcrumbs (panko preferred)
- 12 oz pasta (long or shorter works well)
- 1 tin anchovies, chopped with oil reserved
- 1 t dried chilli flakes
- 1 bunch swiss chard, ribs and stems removed, leaves coarsely chopped
- 3 T butter
- 2 t lemon zest
- 1/2 c parsley, chopped
- 2 t lemon juice
- 1/2 c parmesan cheese
- salt and pepper to taste
- Bring a large pot of boiling water to a boil.
- Heat 1 T oil in a large skillet over medium heat – add panko and cook about 5 minutes, stirring often until golden brown. Transfer to a bowl when done.
- In the same skillet, heat 3 T oil over medium – cook garlic and anchovies until a thick paste forms, about 3 minutes.
- Add chili and swiss chard, and cook for several minutes until swiss chard is wilted.
- Cook pasta until very al dente – drain and reserve 1 c cooking liquid.
- Add butter, pasta, and ½ c pasta cooking liquid to swiss chard mixture and cook, tossing often, until sauce thickens and coats pasta.
- Remove from heat and stir in parsley, lemon zest, and lemon juice.
- Sprinkle individual serving bowls with breadcrumbs (so it stays crunchy) and cheese.