A lively pasta dish that has an amazing aftertaste.
INGREDIENTS
3 tablespoons olive oil
1/2 tsp capers, chopped
2 garlic cloves, finely chopped
2/3 cup bread crumbs
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 pepper
1 pound Swiss chard, ribs removed, leaves chopped
1/2 pound whole-wheat or sprouted wheat pasta, such as fusilli.
- In a large skillet over medium heat, heat 3 tbsp of oil. Add 1/2 half of the capers to the skillet and add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
- Wipe the skillet clean and return it to a medium-high heat. Add the remaining oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining capers and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, 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, season with salt and pepper and drizzle with oil.
Yield: 3 servings.