Wholewheat Spaghetti with Swiss Chard and Pecorino Cheese

A light spaghetti dinner made with Italian Pecorino cheese, olives and pine nuts.

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium
1 tbsp olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (410g) can diced tomatoes with juices
¼ cup dry white wine
¼ tsp dried crushed red pepper flakes
Salt and pepper
225g wholewheat spaghetti
¼ cup pitted kalamata olives, coarsely chopped
2 tbsps freshly grated Pecorino cheese
2 tbsps toasted pine nuts

Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

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