I am obsessed with this dinner - I have been making it at least once a week - sometimes twice - for months. I am writing it for one, but I have scaled it up for many as well (see my foodpickle question about poaching mutiple eggs). There are two specialty items in this recipe, which you can order or make substitiutions for but let me just say, they are DA KINE - both of 'em, and worth ordering and waiting for.
The oil (featured here) is the toasted butternut squash oil - you can find it in New York or online - a little goes a long way and you will use it on eveything: https://www.wholeheartedfoods.com/squash-oil-selections.htm#orderonline
The pasta - well come on down to Austin and hit the farmer's market or order here: http://gourmettexaspasta.com/ —aargersi
long whole wheat pasta - linguini or fettucini, I use Italian Herb or the Tomato Basil or - well, they are all amazing. Use you fave whole wheat if you don't feel like ordering my stuff - but I am telling you it is the Bees Knees
swiss chard leaves
red onion - quartered and thinly sliced
chopped tomato - I often used halved cherry tomatoes
tbs olive oil
drizzled butternut squash oil
salt and pepper
In This Recipe
Wash and chop the chard. Separate the stems and leaves as you will add them at different times. The stems should be sliced into about 1/2" pieces.
Get salted pasta water boiling and salted egg poaching water boiling. Heat the oil to medium in a large skillet - everything is going in there eventually so I mean it when I say large! Yeah, I know, 3 pans, one dinner - it is totally worth it!!! Also crack the egg into some sort of small dish.
Add the sliced onions to the skillet and season them with a pinch of salt. Saute them until they start to sweat. Add the tomatoes and also start boiling your pasta which will most likely take 7-8 minutes. Add the chard leaves to the skillet and saute everything together until the leaves are cooked and everyone is tender. You probably have about 3 minutes left on the pasta timer right? Put the egg in the poaching water and add the chard stems to the skillet, season with a bit more salt and also some pepper - you want them to retain some crunch so go easy on the heat.
Your pasta timer just beeped - drain it and immediately dump it into the skillet, toss everything together, then move it to whatever dish you are eating out of (I use a shallow bowl). Go get the egg, use a slotted spoon or scoop thing to drain the excess water, and place it reverently on top - we love the poached egg!! Now grate or sprinkle parmesan on top and finally give a good drizzle that butternut oil over the whole thing.
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect