Fresh Bucatini with Chard and Garlicky Breadcrumbs

Silky noodles, fresh chard and the salty crunch of garlicky breadcrumbs make this an easy, delicious and unforgettable summer pasta! Utilizing some of the best peak season chard available now in our Summer Harvest Produce Box and Montelupo Italian Market’s very own Fresh Bucatini you can’t go wrong.

What You’ll Need…

• 5 tablespoons olive oil, divided, plus more for drizzling
• 4 garlic cloves, thinly sliced
• ⅓ cup panko (Japanese breadcrumbs)
• Kosher salt, freshly ground pepper
• 16 ounces Montelupo Italian Market fresh bucatini
• 5 oil-packed anchovy fillets, finely chopped
• 1 serrano chile, thinly sliced
• 1 bunch chard, ribs and stems removed, leaves coarsely torn (about 5 cups)
• 3 tablespoons Alpenrose unsalted butter, cut into pieces
• 1 cup coarsely chopped mint
• 2 teaspoons finely grated lemon zest
• 2 teaspoons fresh lemon juice
• Finely grated Pecorino (for serving)

How to Prepare…

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.
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.
3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.
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 chard is slightly wilted, about 1 minute.
5. Add butter, pasta, and ½ cup pasta cooking liquid to 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.
6. Divide pasta among bowls. Drizzle with oil; top with garlicky breadcrumbs and Pecorino.
7. Do Ahead: Garlicky breadcrumbs can be made 1 day ahead. Store airtight at room temperature.