Penne with Chard, Tomatoes, and Beans

Chard is a beloved kitchen-garden vegetable in Italian cuisine, from which this pasta dish is inspired. Combined with beans and fresh tomatoes, this stick-to-your-ribs late summer penne pasta recipe will satisfy the heartiest of appetites. A big salad and fruity dessert complete the meal.

Penne with Chard, Tomatoes, and Beans

Serves: 6 or more

Ingredients

1 good-sized bunch chard, any variety—Swiss, green, rainbow, etc. (about 10 to 12 oz)
10–12 oz penne pasta (or other short, chunky shape)
2 tbsp extra-virgin olive oil
1 large onion, quartered and thinly sliced
3–4 cloves garlic, minced
¼ cup dry white wine or water
1 1/ 2–2 pounds diced ripe tomatoes (see note)
1 (15–16 oz) can cannellini (white beans), red beans, or chickpeas, drained and rinsed
10–12 fresh basil leaves, or more, to taste, thinly sliced
⅓ cup raisins or currants
salt and freshly ground black pepper, to taste

Instructions

Cut the leaves away from the chard stems, but don't discard. Chop the leaves coarsely and slice the stems thinly. Rinse both well.
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 with stems. 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.

Note: Substitute one 28 oz can diced tomatoes if good, fresh tomatoes are unavailable.

Nutrition Information:
Per Serving: 394 calories; 5.7g fat; 197.1mg sodium 74.7g carbs; 9.8g fiber; 15.2g protein