Name: Bucatini With Swiss Chard and Garlicky Breadcrumbs
Yield: 4 servings
Ingredients: 5 tablespoons olive oil, divided, plus more for drizzling; 4 garlic cloves, thinly sliced; ⅓ cup panko (Japanese breadcrumbs); Kosher salt, freshly ground pepper; 12 ounces bucatini or spaghetti; 5 oil-packed anchovy fillets, finely chopped; 1 serrano chile, thinly sliced; 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 5 cups); 3 tablespoons 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)

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Gentl & Hyers

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Recipe notes