PASTA w/CARM ONION, CHARD & BREAD CRUMBS

By BobD

Ingredients

• 3 tablespoons butter or olive oil
• 5 anchovy fillets
• 2 garlic cloves, finely chopped
• 2/3 cup bread crumbs
• 1 tablespoon extra virgin olive oil, plus additional for drizzling
• 1 yellow onion, halved from stem to root and thinly sliced crosswise
• Kosher salt and pepper
• 1 pound Swiss chard, ribs removed, leaves chopped
• 1/2 pound whole-wheat pasta, such as fusilli.

Details

Servings 2
Adapted from nytimes.com

Preparation

Step 1

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.

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.

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.