This fabulous pasta will feed two, but can be easily increased.
10 oz. rainbow (or other) chard
3 tbs. extra-virgin olive oil, plus more to serve
8 anchovy fillets
3 fat garlic cloves, crushed
1/4 tsp. chili flakes
6 1/2 oz. spaghetti
2-3 tsp. Parmesan or Pecorino Romano cheese, plus more to serve
Put a large pot of water on to boil. Strip the chard leaves from the stalks. Roll up and slice finely. Cut the stalks into 1″ pieces.
Heat the oil in a large pan and add the anchovies. Cook gently until they seem to melt into the oil. Stir in the garlic and chili flakes for 1 minute, then tip in the chard stalks. Stir for a few minutes, then pour in the boiling water, cover and leave to simmer until softened, about 10 minutes.
When the water has boiled, salt it well and cook the spaghetti according to the package directions.
Add the shredded leaves to the pan with the stalks and cook for 2-4 minutes or until wilted.
When the pasta is cooked, use tongs or a pasta fork to transfer the spaghetti to the other pan and toss well. Add more of the pasta cooking liquid if needed to make a sauce. Stir in the cheese and serve with more cheese sprinkled on top and a good drizzle of olive oil.
Although the recipe indicates spaghetti, I only had linguine. Believe me, it was equally as wonderful.
1 bunch rainbow chard
3 tbs. olive oil
8 anchovies fillets (from a jar or tin)
3 fat cloves garlic
1/4 tsp. dried chili flakes
125ml hot water from a recently boiled kettle
7 oz. dried spaghetti
2-3 tbs. freshly grated Parmesan or Pecorino Romano, plus more to serve
drizzle of olive oil, to serve
Strip the leaves from the chard, then roll them and finely slice. Cut the stalks into pieces.
Heat the oil and anchovies in a large pan until the anchovies start to melt in the oil. Take the pan off the heat and grate in the garlic cloves and add the chili flakes. Put the pan back on the heat and turn it up to medium. Tip in the chard stalks and stir well. Add the water, cover and cook 5-7 minutes to soften the stalks.
Meanwhile, bring a large pot of water to a boil, salt it generously and cook the pasta according to the package directions for al dente.
Add the chard leaves to the pan with the stalks, replace the lid and cook for 2-4 minutes to wilt. Turn off the heat and leave until the pasta is cooked.
Use tongs or a pasta fork to transfer the pasta directly from it’s pot to the pan with the chard. (You need to add about 4 tbs. of the cooking water to the sauce and this is an easy way to do that.) Toss everything together well and add the cheese. Spoon into warmed bowls and grate over more cheese, then drizzle with a little olive oil.
Serves 2 heartily