PENNE WITH SWISS CHARD AND WHITE BEANS

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PENNE WITH SWISS CHARD AND WHITE BEANS

 

1 good-sized bunch Swiss chard (about 10 ounces)

10 to 12 ounces penne pasta

2 tablespoons extra-virgin olive oil

1 large organic onion, quartered and thinly sliced

3 to 4 cloves garlic, minced

1/4 cup dry white wine or water

1 1/ 2 to 2 pounds diced ripe tomatoes (substitute 1 28-ounce can

diced tomatoes if good, fresh tomatoes are unavailable)

16-ounce can large white beans (cannellini), drained and rinsed

1/4 cup raisins or currants

Salt and freshly ground black pepper to taste

Grated fresh Parmesan cheese for topping, optional

 

Remove the stems from the Swiss chard and rinse it well. Drain lightly

and chop the leaves coarsely. Bring water to a boil in a large pot.

Cook the pasta in rapidly simmering water for 10 to 12 minutes (or

according to package directions), until al dente, then drain.

In the meantime, heat the oil in an extra-large saucepan or steep-sided

stir-fry pan. Add the onions and garlic and saute over medium heat

until the onion is golden, about 5 minutes.

Add the wine or water and the chard. Cover and cook just until the

chard wilts down, stirring once or twice, about 3 minutes.

Stir in the tomatoes, beans, and raisins or currants. Cook just until

everything is well heated through, another 4 to 5 minutes.

Combine the cooked pasta with the sauce in a large serving bowl. Toss

well, then season to taste with salt and pepper, and toss again. Serve

at once. Pass around some fresh Grated Parmesan cheese for topping, if

desired.

Makes 4 servings.