Spanish-Style Fideos with Swiss Chard

Serves 4

Pan IconWHY THIS RECIPE WORKS: We combine toasted thin capellini noodles with saffron-infused cream and wine sauce for our spin on fideos, a classic toasted strand pasta dish from Spain. (In Spain, fideos actually refers to any noodle.) Toasting the noodles deepens their flavor, and by toasting them in the oven, we can focus on building the sauce on the stovetop. Swiss chard, which we cook in the sauce before adding the pasta, adds color and makes this a one-dish meal. Garlic, onion, and roasted red pepper add complexity and continue the Spanish theme. Once the toasted noodles get added to the pot, it takes just a few minutes of stirring for the noodles to become coated with the sauce and soften. See Quick Prep Tip that follows the recipe.

12

ounces capellini, broken into 3-inch pieces

2

tablespoons extra-virgin olive oil

1

onion, chopped

5

garlic cloves, minced

1

cup dry white wine

½

teaspoon saffron threads, crumbled

2

cups water

1½

cups heavy cream

12

ounces Swiss chard, stemmed and chopped

Salt and pepper

1

cup jarred roasted red peppers, sliced thin

1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Arrange pasta in 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 water, cream, Swiss chard, and ½ 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.