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Categories:Viewed: 60 - Published at: 4 years ago
Ingredients
- 12 oz rigatoni or penne
- 1 large onion, finely chopped
- 1 lb mushrooms, thinly sliced
- 2 cloves garlic, crushed
- 1/4 cup white wine
- 4 large tomatoes, diced
- 4 None anchovy fillets, chopped
- 7 oz trimmed Swiss chard leaves, shredded
- 1/2 cup chopped parsley
- 1/3 cup shaved Parmesan cheese
Method
- Cook pasta in a large saucepan of boiling, salted water according to package directions. Drain; return to pan. Keep warm.
- Meanwhile, lightly spray a saucepan with no stick cooking spray and heat on medium. Cook onion, 5 mins, stirring, until soft. Increase heat to high. Stir in mushrooms and season. Cook, 4 mins, stirring, until tender. Stir in garlic, cook, 1 min.
- Add wine and bring to a boil. Reduce heat to low and simmer 3 mins. Add tomatoes and anchovies, cover and cook, 10 mins. Add Swiss chard and cook, 1-2 mins.
- Add sauce and parsley to pasta and toss well. Serve with Parmesan cheese.
