Pasta With Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs Recipe (2024)

You can use capers instead of anchovies. They pack sort of the same briny, salty punch. I might also fry some capers.

I realize this doesn't answer your question, but when I use anchovies, which is seldom, I take the unused filets and lay them out on waxed paper, freeze them, then put them in a baggie in the freezer for future use. I don't care about the texture and the flavor doesn't seem to suffer.

Is it ok to use anchovy paste? Rather than open a tin of anchovies? What are the equivalent amounts?

Use a spoonful of white miso. Have seasoned chard with it before, very tasty.

This was delicious. We swapped in capers for the anchovies, and added red pepper flakes while caramelizing the onions!

For the initial add of anchovies to the butter mixture for the bread crumbs: A. Turn the heat down a little and mush the anchovies with the flat of a spatula or Wooden spoon. Stir and mush until they totally disintegrate into tiny brown flecks in the butter or oil. For the second addition of anchovies to the onions move the onions out of the middle of the pan and add the anchovies there doing the same mush and stir action away from the onions until the anchovies totally disintegrate.

Made exactly as written, with panko. This was good, but had that kind of 'this is good for you' vibe...my husband and I decided it needed something - walnuts? bacon? mushrooms? a little cayenne?
It's a good use of chard, and will keep it in mind when the garden AND the CSA go chard-crazy. I think I will back off the anchovies a leetle bit next time - I was AWARE of them. I don't mind adding an anchovy or three but then I want them to be obediently unobservable.

Anchovies create an umami taste that is undefinable and necessary in many recipes. Cooked they impart the depth of flavor necessary to the dish. Capers create the opposite effect. They are in addition to being salty, bright and sharp. I buy good Italian anchovies in the large jar and keep them in the refrigerator. They keep for a long time. Anchovy paste is OK and also keeps.

What can I use to replace Anchovies? I am vegetarian.

Hah - I was wondering the same thing :) Anchovies are primarily salty I think - so I was contemplating Bragg's Liquid Aminos or vegetarian Worcestershire Sauce.

I thought this was delicious...although I used about half the Swiss chard.

I used Panko bread crumbs, an entire small can of anchovies and used all of the oil form the anchovies, too. Then I skipped the extra salt. Also used linguine. Lots of ground black and multi-color pepper. Served it with a small boneless pork chop. Delicious.

I wanted to make this on the spur of the moment, but couldn't get whole wheat pasta, so I used the usual stuff, and no kale was at the market so I used Spinach - still delicious and easy. Added a bit of butter with the oil at the end. Much recommended.

I'm also vegetarian, and I always replace anchovies with capers. I've never been disappointed with the result. I don't have a conversion formula, I just use what looks like a sufficient quantity for the amount of food being made. You can use them whole, or mince if you prefer.

No breadcrumbs, no garlic. Added a generous squeeze of tomato paste to the onions while cooking them slowly. Added two cans of good tuna with oil from one can at the end. Very flavorful.

Did not wipe out anchovy pain, just went on w chard, then deglazed after chard remioved w/ a bit of white wine. Added crushed red pepper during anchovy part 1… and some goat cheese to the past at the end, Yum.

Replaced anchovies with mix of capers and pickles, replaced parmesan with finely grated macadamia nuts. Sooooo good.

So easy and very good! I used panko. This was a great dinner option and can also be a heavy side.

Cook the onions on medium low, otherwise they burn. Used 12 oz pasta

Fusilli spirals hold in the bread crumbs

Made it exactly as written. The onions burned but not in a very bad way…still, medium low would have been better. The onions would have been more luscious, and capers sound like a great addition.

To be perfectly honest, I was skeptical of this recipe from the get go. I didn't alter much at all, other than pasta shape, and I went lighter on the anchovies. Combining the pasta and sauteed greens/onions, I was still skeptical. It didn't look cohesive! But then you add the breadcrumbs, and a grating of pecorino ('cause why not?) and magic happens. It came together beautifully, the salty sharpness from the garlicky breadcrumbs and the sweetness from the onions with earthy chard. A great lunch!

Use panko bread crumbs. Add red chili flakes.

Pretty good. Use more anchovies than in recipe

A lot of steps for a forgettable result.

I had some leeks that needed using, so I subbed them for the onion - wow! Delicious! I typically do not have whole wheat pasta so used regular penne - was fine and most likely a bit lighter which was nice. I also always use capers - fry them with the garlic and mix with the breadcrumbs. Also delicious, provided you love capers as much as we do.

Start by getting the pasta water on. Steps 1 and 2 can be done concurrently; starting with step 2 will reduce total cooking time, and this obviates the fraught large-skillet-to-bowl transfer. Even my largest paella pan can't fit a full pound of uncooked chard - instead, work in batches. Just move the onions and anchovies over to the pasta first. Also, throw in a quarter cup of crushed or halved walnuts first to brown while the chard wilts. Serve with hard cheese.

I just love this recipe! I may have already commented, but want to say, capers work great instead of the anchovies if you are averse to them. I added about 2 teaspoons in the oil in the first step. Once they were sizzling, I added the garlic for a minute, then the crumbs. If you use oil in the first step, you have yourself a delicious vegan main!

Made this and it was good but not life changing.2 suggestions:1. Cook the onions in low - medium heat, otherwise they’ll burn.2. A bit o lemon juice to bright it up when servingIf using capers, do so aggressively, otherwise it won’t get the saltiness needed.