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Bucatini with Swiss Chard, Raisins, and Parmesan

Based on a recipe from Nigella Lawson by way of Joshua McFadden.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian, Vegetarian
Calories: 370
Ingredients Method

Ingredients
  

  • 1/2 cup of golden raisins
  • Splash of white wine vinegar
  • Kosher salt
  • Extra-virgin olive oil
  • One large bunch of Swiss chard stems thinly sliced, leaves chopped
  • 3 cloves garlic thinly sliced
  • 1/2 teaspoon red chile flakes
  • 1/2 pound of spaghetti or bucatini
  • 3 tablespoons butter
  • 1/2 cup of freshly-grated aged Parmesan cheese (plus more for sprinkling)

Method
 

  1. Soak the raisins with the splash of vinegar and a splash of warm water, enough to cover. They’ll plump up while you cook.
  2. Bring a large pot of water to a boil and season well with kosher salt (it should taste like flavorful stock, but not the ocean).
  3. In another large pot or skillet, add three tablespoons of olive oil and heat on medium. Sauté the Chard stems for 3 to 4 minutes until beginning to soften. Add the garlic and cook for one minute, until starting to color. Meanwhile, drop the pasta in the boiling water. Add the chile flakes to the pan with the garlic, then all the Chard leaves, a pinch of salt, and stir around. Add a ladleful of the pasta water, add the raisins, and cook everything down.
  4. When the pasta is a minute or two short of the package cooking time (so very al dente), lift it into the pot with the Swiss chard and stir it all around. If the pot is dry, add a ladleful of pasta cooking water. Keep cooking until the pasta is cooked through and the sauce has reduced. Off the heat, add the butter and the Parmesan and toss all around until emulsified. Taste here to see if it needs more cheese, then twirl into bowls and serves with more Parmesan cheese.