Green Spaghetti with Stracchino and Confit Tomatoes

Method

1. Prepare fresh pasta: mix 00 flour and semolina on a work surface with a pinch of salt. Make a well, crack in eggs, and beat with a fork, gradually incorporating flour. Add water little by little as needed. Knead until smooth and elastic. Cover and let rest for 30 minutes.
2. Blanch the Swiss chard: bring a large pot of water to a boil, add salt and a few sprigs of thyme. Add the chard and cook for 5 minutes. Drain and immediately transfer to an ice bath to stop cooking. Reserve the cooking water.
3. Roll and cut the pasta: divide the rested dough in half. Roll each piece into a thin sheet about 2–3 mm thick. Dust with flour, roll up loosely, and cut into spaghetti. Toss with flour to prevent sticking. Let the spaghetti dry slightly on the work surface.
4. Make the chard pesto: in a blender, combine the blanched chard, a few basil leaves, a splash of the reserved cooking water, a pinch of salt, and olive oil. Blend until smooth. Set aside.
5. Melt the stracchino: place the stracchino in a small saucepan and warm over low heat, stirring occasionally, until creamy.
6. Prepare the anchovy breadcrumbs: in a small pan, heat the anchovy preserving oil (or liquid from anchovy jar). Add breadcrumbs and toast, stirring constantly, until golden brown. Set aside.
7. Cook the spaghetti: bring the reserved chard cooking water back to a boil. Add the spaghetti and cook until al dente. Drain.
8. Toss the spaghetti with the chard pesto until well coated.
9. Plating: spread a generous spoonful of melted stracchino on each plate. Top with the pesto spaghetti. Add extra stracchino if desired. Sprinkle with toasted breadcrumbs. Garnish with confit tomatoes and a drizzle of olive oil. Serve immediately.