PENNE WITH SWISS CHARD AND WHITE BEANS
Source: Nava Atlas, In a Vegetarian Kitchen
Servings: 6

Swiss chard is a beloved kitchen-garden vegetable in Italian cuisine. Combined with white beans (cannellini) and tomatoes, this stick-to-your-ribs pasta dish will satisfy the heartiest of appetites.

1 good-sized bunch Swiss chard (about 10 to 12 ounces)
10 to 12 ounces penne pasta
2 tablespoons extra-virgin olive oil
1 large 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 one 28-ounce can diced tomatoes if good, fresh tomatoes are unavailable)
1 (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, preferably organic, or Parmesan-style soy 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.