Braised Greens & Breadcrumb Topped Pasta

Braised Greens & Breadcrumb Topped Pasta
Braised Greens & Breadcrumb Topped Pasta (WPLG, INC.)

Braised Greens & Breadcrumb Topped Pasta

½ pound Fuseli or Rigatoni pasta

2 tablespoons olive oil

2 whole garlic cloves, smashed with a side of a knife

2 anchovies, minced

1 bunch swiss chard, leaves and stems separated, leaves cut into ½-inch strips, stems sliced thin

kosher salt

freshly ground black pepper

pinch red crushed chili flake

½ cup shallots, julienne (sliced into thin strips)

1 cup reserved pasta water

2 tablespoons butter

1 tablespoon parsley, minced

1 sprig mint, leaves roughly chopped

zest and juice of ½ lemon

½ cup Pecorino or Parmesan cheese, for topping

Simple Gremolata

2 tablespoons olive oil

1 teaspoon garlic, minced

1 cup panko breadcrumbs

salt and pepper, to taste

zest from 1 lemon

For the pasta:

Bring 3 quarts water to a boil in a large pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving the pasta cooking water.

Heat the olive oil in a large saute pan over medium heat. Add the garlic and anchovies and saute for 2 minutes until, fragrant. Add the stems from the Swiss chard and saute for 2-3 minutes. Season with salt and pepper. Add the chili flake, shallots and Swiss chard leaves. Add ½ cup of the pasta water and the butter, shaking the pan to emulsify. Add the pasta, toss through. Add the herbs and taste for seasoning, adjusting if necessary. Top with the cheese and toasted breadcrumbs before serving.

To make the Gremolata:

Heat the olive oil in a large saute pan. Add the garlic and cook until fragrant. Add the panko and toast until golden brown. Season with salt and pepper to taste, add the lemon zest and stir for 1 minute longer to dry out the zest. Remove from heat and serve.