All these ingredients come together to create a simple, sweet, salty, spicy, earthy pasta that is dead simple to make. Leftovers make a great frittata: warm them in an ovenproof skillet, add some cheese, pour in beaten eggs, and bake. The bits of pasta that stick out will get crunchy in the oven..
- ½ cup raisins
- red wine vinegar
- kosher salt
- freshly ground black pepper
- 8 ounces spaghetti or tagliatelle, or angel hair
- extra virgin olive oil
- 2 cloves garlic (thinly sliced)
- ½ cup pinenuts
- ½ teaspoon dried chile flakes
- 1 bunch Swiss chard (dried ends trimmed, stems thinly sliced, leaves torn into strips)
- 3 tablespoons unsalted butter
- parmigiano reggiano cheese (for grating)
Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles is a guest recipe by Joshua McFadden so we are not able to answer questions regarding this recipe
- Combine the raisins, a splash of vinegar, and warm water just to cover in a bowl and plump for 20 minutes. Drain.
- Bring a large pot of water to a boil and add salt until it tastes like the sea. Add the spaghetti and cook according to the package directions. Start tasting a minute or so ahead of time so you don't overcook it. With a ladle or a measuring cup, scoop out about 1/2 cup of the cooking water, and drain the pasta well.
- Meanwhile, pour a healthy glug of olive oil into a large skillet over medium-low heat. Add the garlic and pine nuts and let them toast very slowly until lightly browned, about 5 minutes. Add the chile flakes and cook for another 10 seconds so they can bloom, then add the drained raisins.
- Increase the heat to medium, add the chard stems, season with a bit of salt and black pepper, and cook slowly until the stems are slightly tender, 3 to 4 minutes. Add the torn chard leaves and a splash of water (use the pasta water, if the timing works), cover the pan, and cook until the leaves are wilted, 2 to 3 minutes.
- Add the drained pasta and the butter to the chard and toss well. Taste and adjust the seasoning with more salt, black pepper, or chile flakes. Grate a bit of Parmigiano over everything, drizzle with more olive oil, and pile into bowls. Serve with more grated cheese.