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Whole-wheat spaghetti with Swiss chard and Pecorino cheese

Servings:
4 servings
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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.

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