Pasta with Red Chard and Pancetta

A light tasty dish featuring Red Chard.  Inspired from a recipe in Greens, A Country Garden Cookbook.

• 10 ounces dried pasta (I like whole wheat)
• 2 bunches red chard
• 1 cup fresh bread crumbs
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 6 ounces pancetta (8 to 10 slices), cut into pieces (you can use Canadian bacon in a pinch)
• 6 tablespoons olive oil
• 1 large red onion, thinly sliced
• 1 teaspoon salt
• 2 garlic cloves, finely chopped
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons red wine vinegar

Wash, dry and remove the stalks from the chard. Stack the leaves and cut crosswise into ribbons.

Boil a large pot of salted water for the pasta.

In a small pan over medium heat, toast the bread crumbs in the EVOO with the salt. Set aside.

In a large pan, sauté the pancetta over medium heat in 1 teaspoon of the olive oil and cook until golden and crispy. Drain the pancetta on paper towels, and wipe out the pan. In the same pan, add the rest of the olive oil and add the onions. As soon as the onions have softened, add the salt, garlic, and red pepper flakes and continue cooking for another 2 to 3 minutes.

Briefly blanch the chopped red chard in the salted boiling pasta water. Drain well and add to the onions. Remove from the heat and add the vinegar and salt to taste.

Cook the pasta until al dente (follow directions on package), stirring occasionally to separate the stands, and toss with the greens. Serve sprinkled with the toasted crumbs.

Serves 4