Another delicious “fall” flavored pasta dish. I really liked the garlicky bread crumbs with the pasta and veggies – a really nice touch. The original called for anchovies, which I omitted – we just are not fans. I added a couple handfuls of soy mozzarella instead.
Pasta with caramelized onion, swiss chard, and garlicky bread crumbs (adapted from the NYTimes)
3 tablespoons olive oil
2 garlic cloves, finely chopped
2/3 cup fresh bread crumbs (I used whole wheat sour dough)
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 freshly ground pepper
1 pound swiss chard, ribs removed and leaves chopped
1/2 pound whole wheat pasta (I used fusilli)
2 handfuls shredded soy mozzarella
In a large skillet over medium heat, heat the oil. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 – 4 minutes. Transfer to a bowl.
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 – 20 minutes. Add the swiss chard and cook until wilted, about 4 minutes. Cover and keep warm.
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. Add the mozzarella and toss. Season with salt and pepper; drizzle with oil. Makes 4 servings.