The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.
Ingredients
4 servings
5
4
⅓
12
5
1
1
3
1
2
2
Preparation
Step 1
Heat 2 Tbsp. oil in a small skillet over medium. Cook garlic, swirling in pan often, until golden and crisp, about 2 minutes. Transfer garlic to a small bowl with a slotted spoon.
Step 2
Add panko to same skillet and cook, stirring often, until golden, about 5 minutes; season with salt and pepper. Transfer to bowl with garlic.
Step 3
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.
Step 4
Meanwhile, heat 3 Tbsp. oil in a large skillet over medium. Cook anchovies, mashing with a wooden spoon, until only a few flecks remain, about 4 minutes. Add chile and Swiss chard and cook until Swiss chard is slightly wilted, about 1 minute.
Step 5
Add butter, pasta, and ½ cup pasta cooking liquid to Swiss chard mixture and cook, tossing often with tongs and adding more pasta cooking liquid if sauce looks dry, until sauce is emulsified and coats pasta. Remove from heat and stir in mint, lemon zest, and lemon juice.
Step 6
Divide pasta among bowls. Drizzle with oil; top with garlicky breadcrumbs and Pecorino.
Step 7
Do Ahead: Garlicky breadcrumbs can be made 1 day ahead. Store airtight at room temperature.
Nutrition Per Serving
How would you rate Bucatini With Swiss Chard and Garlicky Breadcrumbs?
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Reviews (28)
Back to TopThis was great. I added a can of white beans for a little protein.
Anonymous
California
6/7/2022
Loved this pasta, delicious spring farmers market treasures, used crushed red chilies and added fava beans.
Neil Farkas
Ventura
4/6/2022
Absolutely superb. Made it exactly as stated except used slightly less serrano chile.
jsbjk
Winnetka, IL
12/11/2021
This was amazing and so simple. The bread crumbs make all the difference. My only changes were that I used basil instead of mint (it’s what I had on hand), and added more Swiss chard than called for. Seriously, it’s restaurant quality pasta dish.
Laura
Colorado Springs
8/17/2021
This is amazing! Make as written except I had Thai chili on hand and used that instead of serrano chili. Hubby was not on board with the mint but ended up loving it too. The garlic breadcrumbs make the dish. This is a keeper for sure.
Island Z
South Carolina
7/20/2021
Yum yum yummy. Made it with homemade pappardelle because I needed to use that and the ton of chard I have. I upped the anchovies because why on earth not, and I tend to just use the full tin in pasta dishes, it dissolves into blissful umami anyway. Used two hot peppers from my garden (could have been serrano, could have been Tai chilis, I mislabeled my peppers and I get what I get) and the verdant heat was really nice in this dish. One note, I thought it could stand a bit more heat, or if you don't have a pepper on hand, red pepper flake in the breadcrumbs was a nice addition. I just like the heat. The lemon was very welcome, and combined with the breadcrumbs it was a divine, quick, healthy-ish pasta I will make again and again.
Sarah
Delta, CO
7/18/2021
So delicious and quick and easy to make. Will make again.
Anonymous
7/3/2020
This blew me away. My mom was sitting at the dinner table trying to puzzle out the secret ingredient for awhile before I gave in and told her it was anchovies. She was so surprised! All of the flavors and textures here are remarkably well balanced and I live for the spicy kick that the serrano adds.
heyguysitsmerob
North Carolina
6/6/2020
We are not a huge fan of anchovies so we omitted it and added salmon for some protein. This is a new favorite in our household! It is the perfect summer pasta dish and will be our meal of choice next time we have people over.
Anonymous
Boise, ID
4/29/2020
I made this tonight, following the recipe exactly except that I added a legume [black eyed peas cooked with garlic and salt] for protein. I love the flavor that the anchovies added, and while I noticed it, my husband, NOT an anchovy fan, did not. The mint was from my garden and was an essential flavor element to the dish. Definitely would make again- healthy and tasty.
beth glace
New Paltz, NY
6/20/2019
The other review mentions peas in the list of ingredients, and I don't see it there. Were they omitted in this iteration by mistake
fba
Mount Kisco, NY
4/10/2019
i'm a veteran recipe reader from way back. this recipe is -- shall i say it? -- magnificent! fresh serrano (unseeded, i point out), a bitter green, sweet mint + peas, bright lemon, garlicky panko (!), Pecorino and anchovy umami ... but i'd like to know Andy's reason for choosing a long hollow noodle as the pasta.
hollis5
Vero Beach, FL
3/30/2019