Total Time from Start to Finish: 35 minutes
- 1 pound penne
- 4 whole garlic cloves, lightly crushed and peeled
- 3 tablespoons extra virgin olive oil
- 2 red peppers, peeled, core and seeds removed and cut into ¾-inch squares
- ½ pound Swiss chard leaves, roughly chopped
- Freshly ground pepper
- 2 tablespoons butter
- 2 tablespoons balsamic vinegar
- ⅓ cup parmigiano-reggiano, freshly grated
- Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
- Peel and cut the peppers. Put the garlic cloves and olive oil in a 12-inch skillet over medium high heat. Cook the garlic cloves until they are lightly browned on all sides then discard them.
- Add the peppers and cook, stirring often, until they are lightly browned, about 5 minutes. Wash the Swiss chard. Remove the leaves from the stalks and coarsely chop them. When the peppers are ready, turn the heat down to medium and add the Swiss chard, 2 tablespoons water. Season with salt and pepper and cook until the peppers and the swiss chard are tender, 8 to 10 minutes. Remove from the heat and set aside.
- Add about 2 tablespoons salt to the boiling pasta water, add the maccheroni, and stir well. When the pasta is cooked al dente, return the sauce to a low heat and add the butter. Drain the pasta well and toss with the sauce. Add the Parmigiano cheese and the balsamic vinegar, mix well and serve at once.
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© 1993 Giuliano Hazan. All rights reserved.