Whole wheat spaghetti with chard and pecorino cheese

Ingredients:

• 220 g of whole grain spaghetti
• 1 tbsp. l. olive oil
• 2 onions, thinly sliced
• 2 bunches Swiss chard, trimmed and chopped (about 14 cups)
• 3 cloves garlic, crushed
• 1 can (400 g) of canned chopped tomatoes in their own juice
• 1/4 cup dry white wine
• 1/4 tsp crushed red pepper flakes
• 1/4 cup pitted Kalamata olives, coarsely chopped
• 2 tablespoons freshly grated pecorino cheese
• 2 tablespoons toasted pine nuts

Preparation:

1. Heat the olive oil in a large heavy-bottomed skillet over medium heat. Add the onion and sauté until softened, about 8 minutes. Add the Swiss chard and sauté until wilted, about 2 minutes. Add the garlic and sauté until fragrant, about 1 minute.
2. Stir in the tomatoes and their juices, wine, and red pepper flakes. Bring to a boil. Cover and simmer, stirring occasionally, until the tomatoes begin to lose their shape and the Swiss chard is very tender, about 5 minutes. Season with salt and pepper to taste.
3. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring frequently, until al dente, about 8-10 minutes. Drain the spaghetti. Transfer the spaghetti to the chard mixture and toss.
4. Divide the pasta among plates. Sprinkle with olives, cheese, and pine nuts and serve with a glass of wine.
   
   

   Wine bottling recommendations

   
   Don't fill the glass above the curve. Never fill it more than halfway, so you can truly savor the wine's aroma and better appreciate its bouquet. To fully appreciate the wine, place your nose in the glass and inhale the wonderful aroma.