Pasta With Braised Fennel, Chard, And Balsamic Vinegar

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 1 medium onion, thinly sliced
• salt
• 1 medium fennel bulb, bulb trimmed,halved,and thinly sliced (about 1 pound, fronds removed, minced, and 1 tablespoon reserved)
• 2 cloves garlic, finely minced or pressed through garlic press (about 1 teaspoon)
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon crushed hot red pepper flakes
• freshly ground black pepper
• 1 lb spaghetti
• 1 lb bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped
• 1/2 cup grated parmigiano-reggiano cheese, plus more for passing at table

Recipe

• 1 heat 1/4 cup oil over medium heat in large skillet.
• 2 add onion and 1/4 teaspoon salt and sauté (uncovered) over medium heat until softened, about 5 minutes.
• 3 stir in sliced fennel bulb and garlic and sauté, stirring frequently, until golden, about 10 minutes.
• 4 add 3/4 cup water and bring to simmer.
• 5 partially cover and simmer over medium-low heat until fennel is tender and liquid has evaporated, about 8 minutes.
• 6 stir in vinegar, partially cover, and simmer to blend flavors, about 1 minute longer.
• 7 add crushed red pepper flakes and adjust seasoning with salt and pepper.
• 8 meanwhile, bring 4 quarts water to boil in large pot.
• 9 add 1 1/2 tablespoons salt and pasta; return to boil.
• 10 after 3 minutes, add chard and return to rapid boil; continue to cook, covered, until pasta is al dente, about 8 minutes.
• 11 drain pasta and greens, reserving 1/3 cup pasta cooking water.
• 12 toss pasta and greens with fennel mixture, cheese, and two tablespoons extra-virgin olive oil, adding reserved pasta water as needed if mixture is dry.
• 13 transfer portions to warm pasta bowls.
• 14 garnish with reserved minced fennel fronds.
• 15 serve immediately with more cheese passed separately.