- 1 pound Swiss chard, stems cut from the leaves and the stems and leaves chopped separately
- 1/8 teaspoon dried hot red pepper flakes, or to taste
- 3 large garlic cloves sliced thin
- 2 tablespoons olive oil
- 1/2 cup water
- 1 cup drained canned tomatoes, chopped
- 1/2 pound penne or other tubular pasta
- 1/4 cup freshly grated Parmesan plus additional as an accompaniment
- 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 1/4 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 1/4 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 1/4 cup of the Parmesan and serve it with the additional Parmesan.