Ingredients
- 1 tablespoon olive oil
- 2 tablespoon onions, thinly sliced
- 2 bunch es swiss chard, trimmed and chopped (about 14 cups)
- 3 bunch garlic cloves, minced
- 1 bunch (14 1/2-ounce) can diced tomatoes with juices
- 1/4 cup dry white wine
- 1/4 teaspoon dried crushed red pepper flakes salt and pepper
- 8 ounce whole-wheat spaghetti
- 1/4 cup pitted kalamata olives, coarsely chopped
- 2 tablespoon freshly grated pecorino cheese
- 2 tablespoon toasted pine nuts
Preparation
Baking Directions:
Heat the oil in a heavy large frying pan over medium heat.
Add the onions and saute until tender, about 8 minutes.
Add the chard and saute until it wilts, about 2 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Stir in the tomatoes with their juices, wine, and red pepper flakes.
Bring to a simmer.
Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes.
Season the chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil.
Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes.
Drain the spaghetti.
Add the spaghetti to the chard mixture and toss to combine.
Transfer the pasta to serving bowls.
Sprinkle the olives, cheese, and pine nuts and serve.