Pasta with chard, garlic and anchovies
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Pasta (penne) |
| 3 | tablespoons | Olive oil |
| 10 | Large cloves garlic | |
| 5 | Anchovies, drained | |
| ½ | teaspoon | Black pepper |
| ⅓ | teaspoon | Red chile flakes |
| ½ | Red bell pepper, diced | |
| 1 | Bunch chard, stems removed | |
| Chopped | ||
| ¼ | cup | White wine |
| Parmasean cheese | ||
Directions
Cook pasta. While cooking, prepare sauce. In a large heavy skillet, heat oil, add garlic and saute over low heat until fragrant and softened. Add anchovies, mashing them with the back of a big spoon and mix with the garlic. Add black pepper, chile flakes and bell pepper and saute at low heat for 2 minutes to combine. Add wine and chard, cover and cook over medium heat until chard is tender - 3 to 4 minutes.
Drain pasta and toss with sauce. Sprinkle with cheese From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini