Name: Maccheroni with Peppers and Swiss Chard (Maccheroni ai Peperoni e Biete)
Total time: 35 min
Cuisine: Italy
Ingredients: 2 tablespoons butter; 2 tablespoons balsamic vinegar; ⅓ cup parmigiano-reggiano, freshly grated; 2 red peppers, peeled, core and seeds removed and cut into ¾-inch squares; ½ pound Swiss chard leaves, roughly chopped; 3 tablespoons extra virgin olive oil; 4 whole garlic cloves, lightly crushed and peeled; 1 pound penne; Salt; Freshly ground pepper

Preparation info

Difficulty
Easy
Ready in
35 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Ingredients

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

Europe
Italy
Main course
Mediterranean
Pasta
Vegetarian

Method

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