Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

Ingredients

• 14.5 ounce canned tomatoes diced with juices canned
• 0.3 cup cooking wine dry white
• 3  garlic cloves minced
• 0.3 cup kalamata olives pitted coarsely chopped
• 1 tablespoon olive oil 
• 2  onions thinly sliced
• 2 tablespoons pecorino cheese freshly grated
• 2 tablespoons pinenuts toasted
• 0.3 teaspoon pepper flakes dried red crushed
• 4 servings salt and pepper 
• 14 cups swiss chard trimmed chopped
• 8 ounces pasta like spaghetti whole-wheat

Equipment

• bowl
• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. Heat the oil in a heavy large frying pan over medium heat.
3. Add the onions and saute until tender, about 8 minutes.
4. Add the chard and saute until it wilts, about 2 minutes.
5. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
6. Meanwhile, bring a large pot of salted water to a boil.
7. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes.
8. Drain the spaghetti.
9. Add the spaghetti to the chard mixture and toss to combine.
10. Transfer the pasta to serving bowls.
11. Sprinkle the olives, cheese, and pine nuts and serve.