Swiss chard adds color to these Spanish-inspired noodles and makes this a one-dish meal.
By America's Test Kitchen | July 19, 2011
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.
Visit AmericasTestKitchenFeed.com for fantastic
recipes, cooking tips, gear reviews, and more.