■Bring a large pot of water
to a boil for the pasta. Salt
the boiling water and add
the pasta. Cook until
1 minute shy of the package
directions. Reserve 1 mug of
the pasta cooking water.
■In a large skillet, cook
the garlic in olive oil over
medium, stirring often,
until crispy, 1 to 2 minutes.
Add the reserved cooking
water, chard stems,
Parmesan, and butter.
Cook until stems are tender
and sauce thickens, 3 to
5 minutes. Add pasta and
chard leaves. Cook until
wilted, about 2 minutes;
season with salt and
pepper. Garnish with panko
and parsley.Rainbow Chard
Bucatini
SERVES 4
12 oz. bucatini
4 cloves garlic, sliced
2 tbsp. olive oil
1 bunch rainbow chard,
leaves torn and stems
thinly sliced
2∕3 cup grated Parmesan
1∕4 cup butter
Kosher salt and pepper
1∕2 cup toasted pank o
1∕2 cup chopped fresh
flat-leaf parsleyBUCATINI is a whole lotta pasta noodle. The word buco means hole in Italian, and
you’ll see one on the end of this long, tubular pasta. It’s the best of both worlds—the chewy
bite of a tube that you can wind around a fork for easy eating.