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.