| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Barbara, Main dish, Low-cal | 8 | Servings | |
INGREDIENTS
| 12 | oz | Pasta (penne) |
| 3 | tb | Olive oil |
| 10 | Large cloves garlic | |
| 5 | Anchovies, drained | |
| 1/2 | ts | Black pepper |
| 1/3 | ts | Red chile flakes |
| 1/2 | Red bell pepper, diced | |
| 1 | Bunch chard, stems removed | |
| Chopped | ||
| 1/4 | c | White wine |
| Parmasean cheese |
INSTRUCTIONS
Cook pasta. While cooking, prepare sauce. In a large heavy skillet, heat oil, add garlic and saute over low heat until fragrant and softened. Add anchovies, mashing them with the back of a big spoon and mix with the garlic. Add black pepper, chile flakes and bell pepper and saute at low heat for 2 minutes to combine. Add wine and chard, cover and cook over medium heat until chard is tender - 3 to 4 minutes. Drain pasta and toss with sauce. Sprinkle with cheese From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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