Penne with swiss chard and garlic

1 servings

Ingredients

Quantity Ingredient
1 pounds Swiss chard; stems cut from the
; leaves and the
; stems and leaves
; chopped separately
⅛ teaspoon Dried hot red pepper flakes; or to taste
3 larges Garlic cloves sliced thin
2 tablespoons Olive oil
½ cup Water
1 cup Drained canned tomatoes; chopped
½ pounds Penne or other tubular pasta
¼ cup Freshly grated Parmesan plus additional
; as an accompaniment

Directions

Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and ¼ cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining ¼ cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender. While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and ¼ cup of the Parmesan and serve it with the additional Parmesan.

Serves 2.

Gourmet October 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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