Hi there. I’ve got a summer dinner recipe for you that cannot possibly dissappoint.
The fresh, aromatic, perfectly filling but leaves-room-for-dessert kind of dinner. The kind you wish you made a bigger batch of so you coud eat it tomorrow. That’s what I’m offering you today.
It’s what you get when you mix butter, garlic, tomatoes, and my favorite: anchovies. If you’re afraid of these little guys, don’t be. In this dish, they basically disinegrate into the sauce and don’t taste fishy at all. They just add a layer of flavor to the meal that I wouldn’t want you to miss.
The swiss chard is added in at the very end to give the pasta a pop of green. Doesn’t that look dreamy?
And when the sauce is heaped upon a plate full of spaghetti, it’s magical. Rainbows and unicorns, everyone.
- 8 oz spaghetti
- 3 tablespoons butter
- 1½ oz anchovy fillets, oil drained
- 4 garlic cloves, chopped
- 2 lbs medium tomatoes, halved then sliced into 1½ inch pieces
- salt and pepper to taste
- 4 cups swiss chard, chopped
- In a large pot, cook spaghetti. Once cooked, drain.
- Meanwhile, melt butter over medium heat in a large skillet. Add anchovies and garlic, and stir until anchovies break down and garlic softens, about 5 minutes.
- Add tomatoes and mix well. Season with salt and pepper and cook until tomatoes start falling apart and sauce starts to thicken, about 10 minutes. Add swiss chard and cook until just barely wilted.
- Add pasta to skillet and mix well until pasta is nicely coated.
Recipe adapted from June issue of Bon Appetit Magazine.