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Spanish-Style Fideos with Swiss Chard and Roasted Red Pepper

Sheryl McGlochlin - Monday, August 01, 2011

Swiss chard adds color to these Spanish-inspired noodles and makes this a one-dish meal.


By America's Test Kitchen | July 19, 2011

Serves 4

Our favorite brand of roasted red peppers is Dunbars.

3/4 pound capellini, broken into 3-inch pieces

2 tablespoons extra-virgin olive oil

1 onion, chopped

5 garlic cloves, minced

1 cup dry white wine (or white grape juice, apple juice or water)

1/2 teaspoon saffron threads, crumbled

1 1/2 cups heavy cream

2 cups water

1 bunch Swiss chard, stemmed, leaves chopped

Salt and pepper

1 cup drained jarred roasted red peppers, sliced thin

1. Adjust oven rack to upper-middle position and heat oven to 375

degrees. Arrange pasta in an even layer on rimmed baking sheet.

Bake pasta until golden brown, 8 to 9 minutes, stirring once or

twice during baking.


2. Meanwhile, heat oil in Dutch oven over medium-high heat until

shimmering. Cook onion until softened, about 4 minutes. Add

garlic and cook until fragrant, about 30 seconds. Add wine and

saffron and cook until liquid has evaporated, about 3 minutes.


3. Add cream, water, Swiss chard, and 1/2 teaspoon salt and cook

until greens begin to wilt, about 3 minutes. Add pasta and simmer

over medium heat, stirring often, until pasta is tender and sauce is

thick and creamy, about 6 minutes. Stir in red peppers and season

with salt and pepper to taste. Serve.

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