8 ounces uncooked rigatoni or large tube pasta
2 tablespoons olive oil
1 bunch Swiss chard, coarsely chopped
1 small onion, thinly sliced
2 garlic cloves, minced
3 medium tomatoes, chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon fennel seed, crushed (optional)
1/8 teaspoon pepper
1/4 cup minced fresh basil
1/2 cup grated Parmesan cheese
1. Cook rigatoni according to package directions.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add Swiss chard and onion; cook and stir 4 minutes. Add garlic; cook 2 minutes longer. Stir in tomatoes, beans, salt, pepper flakes, fennel and pepper. Cook 3-4 minutes longer or until chard is tender.
3. Drain rigatoni, reserving 1/4 cup pasta water. Add rigatoni, pasta water and basil to skillet; toss to combine. Serve with cheese.
From: Taste of Home