Rainbow chard and anchovy strozzapreti with salsa agrodolce

Step 1

For salsa agrodolce, warm vinegar in a small saucepan over low heat. Remove from the heat; add raisins and set aside to plump (15 minutes). Drain, then combine in a small bowl with remaining ingredients just before serving and season to taste.

Step 2

Heat olive oil in a large casserole over medium heat. Add chard stems, fennel, anchovies, garlic, thyme and fennel seeds and cook, stirring occasionally, until softened (6-8 minutes).

Step 3

Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente (according to packet instructions); adding chard leaves in the last 2 minutes. Drain; reserving 165ml (2/3 cup) pasta water.

Step 4

Add pasta and parmesan to casserole. Gradually add reserved pasta water, stirring constantly, until glossy and coated. Divide pasta among serving plates; top with goat’s curd, salsa agrodolce, extra parmesan and dill.