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extra-virgin olive oil extra-virgin olive oil onion salt fennel bulb garlic balsamic vinegar hot red pepper freshly ground black pepper chard cheese
Viewed: 87 - Published at: 7 years agoIngredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1 medium onion, thinly sliced
- salt
- 1 medium fennel bulb, bulb trimmed,halved,and thinly sliced (about 1 pound, fronds removed, minced, and 1 tablespoon reserved)
- 2 cloves garlic, finely minced or pressed through garlic press (about 1 teaspoon)
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon crushed hot red pepper flakes
- freshly ground black pepper
- 1 lb spaghetti
- 1 lb bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped
- 1/2 cup grated parmigiano-reggiano cheese, plus more for passing at table
Method
- Heat 1/4 cup oil over medium heat in large skillet.
- Add onion and 1/4 teaspoon salt and saute (uncovered) over medium heat until softened, about 5 minutes.
- Stir in sliced fennel bulb and garlic and saute, stirring frequently, until golden, about 10 minutes.
- Add 3/4 cup water and bring to simmer.
- Partially cover and simmer over medium-low heat until fennel is tender and liquid has evaporated, about 8 minutes.
- Stir in vinegar, partially cover, and simmer to blend flavors, about 1 minute longer.
- Add crushed red pepper flakes and adjust seasoning with salt and pepper.
- Meanwhile, bring 4 quarts water to boil in large pot.
- Add 1 1/2 tablespoons salt and pasta; return to boil.
- After 3 minutes, add chard and return to rapid boil; continue to cook, covered, until pasta is al dente, about 8 minutes.
- Drain pasta and greens, reserving 1/3 cup pasta cooking water.
- Toss pasta and greens with fennel mixture, cheese, and two tablespoons extra-virgin olive oil, adding reserved pasta water as needed if mixture is dry.
- Transfer portions to warm pasta bowls.
- Garnish with reserved minced fennel fronds.
- Serve immediately with more cheese passed separately.
