Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles | The Jewish Week | Food & Wine

Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles

Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles

Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles (Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.)

Serves 3 to 4

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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.

Ingredients

1/2 cup raisins

Red wine vinegar

Kosher salt and freshly ground black pepper

8 ounces spaghetti, tagliatelle, or angel hair

Extra-virgin olive oil

2 garlic cloves, thinly sliced

1/2 cup pine nuts

1/2 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

Steps

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.


Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.

Click for more recipes from Joshua McFadden.