Pasta With Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons butter or olive oil
- 5anchovy fillets
- 2garlic cloves, finely chopped
- ⅔cup bread crumbs
- 1tablespoon extra virgin olive oil, plus additional for drizzling
- 1yellow onion, halved from stem to root and thinly sliced crosswise
- Kosher salt
- pepper
- 1pound Swiss chard, ribs removed, leaves chopped
- ½pound whole-wheat pasta, such as fusilli
Nutritional analysis per serving (3 servings)
599 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 85 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 18 grams protein; 749 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
- Step 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. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
- Step 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.
Private Notes
Comments
You can use capers instead of anchovies. They pack sort of the same briny, salty punch. I might also fry some capers.
I realize this doesn't answer your question, but when I use anchovies, which is seldom, I take the unused filets and lay them out on waxed paper, freeze them, then put them in a baggie in the freezer for future use. I don't care about the texture and the flavor doesn't seem to suffer.
Is it ok to use anchovy paste? Rather than open a tin of anchovies? What are the equivalent amounts?
Browned 2/3 lbs hot Italian sausage (removed casings, broke up sausage while cooking ) then removed sausage from pan, left rendered fat, sautéd garlic and breadcrumbs with half the butter. Did the rest of recipe as listed. It was delicious .
We loved! I used whole wheat spaghetti and it was delightful. Prep time was minimal and results were delicious.
This is sooo good - we love it. We chop the chard stems and cook them as well. It adds time, because it takes a while for them to soften, but they add flavor and texture. We usually make more breadcrumbs than the recipe calls for - you can’t have too many!