Pasta with Swiss Chard and Breadcrumbs
4 tablespoons olive oil, plus more for drizzling
3 garlic cloves, thinly sliced
¼ cup panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper to taste
8 ounces short pasta
1 tablespoon anchovy paste
½ teaspoon chile pepper flakes
2 bunches Swiss chard, ribs and stems removed, leaves coarsely torn (about 8 cups)
2 tablespoons unsalted butter, cut into pieces
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
Parmesan or Pecorincheeseo (for serving)
Heat the butter in a small skillet over low heat and add panko to the skillet and cook, stirring often, until golden, about 5 minutes; season with salt and pepper. Set aside.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving ½ cup pasta cooking liquid.
Heat the olive. oil in a large skillet over medium. Cook garlic and anchovies, for about 2 minutes. Add chile and Swiss chard and cook until Swiss chard is slightly wilted for about 1 minute.
Add pasta and ½ cup pasta cooking liquid to Swiss chard mixture and cook, tossing often with tongs until sauce is emulsified and coats pasta. Remove from heat and stir in lemon zest and lemon juice.
Transfer the mixture to a pasta serving bowl. . Drizzle with oil; top with breadcrumbs and cheese..
This dish goes well with a Caprese Salad.