Spaghetti with Swiss Chard and Tuna

Serves 4-6

“ There is an Italian-American tradition on Christmas Eve called the Feast of the Seven Fishes.  It was introduced into America in New York City by restaurateurs from southern Italy, where the meal was called La Vigilia (The Vigil) to commemorate the wait for the midnight birth of the baby Jesus, the Vigilia di Natale. The meal consists of all fish dishes to reflect the abstinence from meat until the feast of Christmas Day, but the Italians have no fixed concept of seven kinds. It is said that the Italian-American version Christmas Eve meal consists of seven different fish dishes as an homage to the seven Sacraments of the Catholic Church. But in Italy up to 9 or more can be served, and indeed not all Italian-American families serve a set number of seven. 

But in my Italian-American family it was seven and was always anchored by my aunt Emily. I continued the tradition and kept it at seven which is certainly enough for a grand meal! So it is always good to have dishes which are easily prepared and easy to share. And this is one of them.  The other benefit of this dish is that it doesn’t depend on getting high quality fresh fish, as canned tuna is used.  But do not use the stuff you make lunch sandwiches with. The best quality tuna packed in olive oil is necessary to make it and there are several Italian brands available.  If you cannot find that, then use dark chunk tuna packed in oil (not water).”

Ingredients:

• 1 pound of swiss chard

• 1 onion, minced

• 1 clove of garlic, peeled

• 1 bunch of flat leaf parsley

• ⅓ cup of olive oil

• 1-2 tablespoons of white wine vinegar

• 1 lb of spaghetti

• 2 5 ounce cans of tuna packed in olive oil

Procedure:

1. Strip the leaves from the stems of the swiss chard and chop the stems into ¼ inch pieces. 

2. Bring a large pot of water to a boil and blanch the stem pieces for 5 minutes. Remove them to a bowl with a slotted spoon and reserve them. Save the pot of water to cook the pasta in.

3. Heat the olive oil in a large satué pan or skillet (10-12 inches in diameter) over medium heat and add the garlic clove and remove it when it just begins to brown and discard it.

4. Add the onion, the swiss chard stems, with any water still cling to them and sauté them until the onion is softened.

5. Coarsely chop the swiss chard leaves and the parsley and add them to the pan and cook until they are wilted and turn the heat to low and add the cans of tuna with their oil and worm the tuna through. Season with salt and pepper.

6. Meanwhile return the pot of water to the boil and add a tablespoon of salt.  Cook the pasta until just al dente (usually 1 minute less than the package directions). 

7. Transfer the pasta to the pan with the sauce allowing a little of the cooking water to cling to the pasta. (I do not drain in a colander, but if you do reserve a cup of the pasta water before you do.)

8. Turn the heat up to medium, add the vinegar and toss the pasta in the sauce, to combine and finish the cooking of the pasta.

Buon Appetito!