Ingredients
8 ounces uncooked rigatoni or large tube pasta2 tablespoons olive oil1 bunch Swiss chard, coarsely chopped1 small onion, thinly sliced2 garlic cloves, minced3 medium tomatoes, chopped1 can (15 ounces) cannellini beans, rinsed and drained1/2 teaspoon salt1/8 teaspoon crushed red pepper flakes1/8 teaspoon fennel seed, crushed1/8 teaspoon pepper1/4 cup minced fresh basil1/2 cup grated Parmesan cheese
Preparation
Cook rigatoni according to package directions.
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.
Drain rigatoni, reserving 1/4 cup pasta water. Add rigatoni, pasta water and basil to skillet; toss to combine. Serve with cheese.
