Spaghetti with Swiss Chard

By Joshua McFadden “Six Seasons”
 
Serves 4
½ cup raisins
Red wine vinegar
Kosher salt and freshly ground black pepper
8 ounces spaghetti
Extra-virgin olive oil
2 garlic cloves, thinly sliced
½ cup pine nuts           
½ teaspoon dried chile flakes
1 bunch Swiss chard, dried ends trimmed, stems thinly sliced, leaves torn into strips
3 tablespoons unsalted butter
Parmigiano-Reggiano cheese, for grating
 

1. Combine the raisins, a splash of vinegar, and warm water just to cover in a bole and plump for 20 minutes. Drain.
2. Bring a large pot of water to a boil and add salt until it tastes like the sea. Add the spaghetti and cook according to the package directions. Start tasting a minute or so ahead of time so you don’t overcook it. With a ladle or a measuring cup, scoop out about ½ cup of the cooking water, and drain the pasta well.
3. Meanwhile, pour a healthy glug of olive oil into a large skillet over medium-low heat. Add the garlic and pine nuts and let them toast very slowly until lightly browned, about 5 minutes. Add the chili flakes and cook for another 10 seconds so they can bloom, then add the drained raisins. 
4. Increase the heat to medium, add the chard stems, season with a bit of salt and black pepper, and cook slowly until the stems are slightly tender, 3-4 minutes. Add the torn chard leaves and splash of water (use the pasta water, needed), cover the pan, and cook until the leaves are wilted, 2-3 minutes. 
5. Add the drained pasta the butter to the chard and toss well. Taste and adjust the seasoning with more salt, black pepper, or chile flakes. Grate a bit of Parmigiano over everything, drizzle with more olive oil and pile into bowls. Serve with more cheese.