Maccheroni with Peppers and Swiss Chard

Maccheroni ai Peperoni e Biete

Preparation info
    • Difficulty


    • Ready in

      35 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About


  • 1 pound penne
  • 4 whole garlic cloves, lightly crushed and peeled
  • 3 tablespoons


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  2. Peel and cut the peppers. Put the garlic cloves and olive oil in a 12-inch skillet over