Spaghetti with Swiss Chard, Pine Nuts, Raisins

Updated at: Fri, 16 Feb 2024 23:17:46 GMT

Step 1

Combine raisins, splash of vinegar, and warm water just to cover in a bowl and plump 20 mins. Drain.

Step 2

Bring large pot water to boil and add salt until tastes like sea. Add spaghetti and cook according to package. Start tasting a min or so ahead of time. With a ladle, scoop out about 1/2 c of cooking water. Then drain pasta well.

Step 3

Meanwhile, pour a healthy glug of olive oil into large skillet over med-lo heat. Add garlic, pine nuts, and let toast very slowly until lightly browned, about 5 mins. Add chili flakes and cook for another 10 secs so they can bloom, then add drained raisins.

Step 4

Increase heat to med, add chard stems, season with bit of salt and pepper, cook slowly until stems are slightly tender, 3-4 mins. Add torn chard leaves and splash of water (use pasta water, if timing works), cover the pan, and cook until leaves wilted, 2-3 mins.

Step 5

Add drained pasta and butter to chard and toss well. Taste and adjust seasoning. Grate parm over everything, pile into bowls.

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