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Bucatini with Swiss Chard and Garlicky Breadcrumbs

 

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Ingredients

4 SERVINGS

5

tablespoons olive oil, divided, plus more for drizzling

4

garlic cloves, thinly sliced

cup panko (Japanese breadcrumbs)

Kosher salt, freshly ground pepper

12

ounces bucatini or spaghetti

5

oil-packed anchovy fillets, finely chopped

1

serrano chile, thinly sliced

1

bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 5 cups)

3

tablespoons unsalted butter, cut into pieces

1

cup coarsely chopped mint

2

teaspoons finely grated lemon zest

2

teaspoons fresh lemon juice

Finely grated Pecorino (for serving)

Preparation

Step 1

Heat 2 Tbsp. oil in a small skillet over medium. Cook garlic, swirling in pan often, until golden and crisp, about 2 minutes. Transfer garlic to a small bowl with a slotted spoon.

Step 2

Add panko to same skillet and cook, stirring often, until golden, about 5 minutes; season with salt and pepper. Transfer to bowl with garlic.

Step 3

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.

Step 4

Meanwhile, heat 3 Tbsp. oil in a large skillet over medium. Cook anchovies, mashing with a wooden spoon, until only a few flecks remain, about 4 minutes. Add chile and Swiss chard and cook until Swiss chard is slightly wilted, about 1 minute.

Step 5

Add butter, pasta, and ½ cup pasta cooking liquid to Swiss chard mixture and cook, tossing often with tongs and adding more pasta cooking liquid if sauce looks dry, until sauce is emulsified and coats pasta. Remove from heat and stir in mint, lemon zest, and lemon juice.

Step 6

Divide pasta among bowls. Drizzle with oil; top with garlicky breadcrumbs and Pecorino.

Step 7

Do Ahead: Garlicky breadcrumbs can be made 1 day ahead. Store airtight at room temperature.




Reviews (6)

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  • So delicious and quick and easy to make. Will make again.

    • ANONYMOUS

    • 7/3/2020

  • This blew me away. My mom was sitting at the dinner table trying to puzzle out the secret ingredient for awhile before I gave in and told her it was anchovies. She was so surprised! All of the flavors and textures here are remarkably well balanced and I live for the spicy kick that the serrano adds.

    • HEYGUYSITSMEROB

    • NORTH CAROLINA

    • 6/7/2020

  • We are not a huge fan of anchovies so we omitted it and added salmon for some protein. This is a new favorite in our household! It is the perfect summer pasta dish and will be our meal of choice next time we have people over.

    • ANONYMOUS

    • BOISE, ID

    • 4/29/2020

  • I made this tonight, following the recipe exactly except that I added a legume [black eyed peas cooked with garlic and salt] for protein. I love the flavor that the anchovies added, and while I noticed it, my husband, NOT an anchovy fan, did not. The mint was from my garden and was an essential flavor element to the dish. Definitely would make again- healthy and tasty.

    • BETH GLACE

    • NEW PALTZ, NY

    • 6/21/2019

  • The other review mentions peas in the list of ingredients, and I don't see it there. Were they omitted in this iteration by mistake

    • FBA

    • MOUNT KISCO, NY

    • 4/11/2019

  • i'm a veteran recipe reader from way back. this recipe is -- shall i say it? -- magnificent! fresh serrano (unseeded, i point out), a bitter green, sweet mint + peas, bright lemon, garlicky panko (!), Pecorino and anchovy umami ... but i'd like to know Andy's reason for choosing a long hollow noodle as the pasta.

    • HOLLIS5

    • VERO BEACH, FL

    • 3/30/2019


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