1 bunch (about 12 ounces) Swiss chard, stemmed, washed, and torn
¼ cup pine nuts
2 tablespoons olive oil
3 garlic cloves, minced
¼ teaspoon red pepper flakes
2 tablespoons capers
¼ cup each: pitted and coarsely chopped black olives
¼ cup dried cranberries
1 can (14.5 ounce) petite diced tomatoes
¼ cup chopped fresh parsley
¼ cup finely grated Parmesan cheese, plus extra coarsely grated for sprinkling
Instructions
Bring 2 quarts of water and 1 tablespoon of salt to boil in a large soup kettle. Add penne and, using back-of-the-box cooking times as a guide and adding Swiss chard the last few minutes of cooking, cook until tender. Reserving 1 cup of the cooking liquid, drain pasta and return it to the pot.
Meanwhile, toast pine nuts over medium heat in a medium skillet until golden, 3 to 4 minutes. Remove from pan and set aside. In the same skillet add oil, garlic and pepper flakes. When garlic starts to sizzle, add capers, olives, and cranberries; cook to intensify flavors, about a minute. Add tomatoes; simmer until sauce thickens, about 5 minutes.
Add sauce, parsley, and cheese to pasta; toss to coat, adding additional pasta cooking liquid if pasta seems dry. Serve immediately with a sprinkling with Parmesan cheese.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/holiday-eve-penne/