Pennette with Swiss Chard Ragu

1. Sauté Onions and Garlic

In a large pot, warm up ¼ cup of extra virgin olive oil over medium heat. Add a small white onion, halved and sliced to a ¼ inch thickness, along with three smashed and peeled garlic cloves. Sauté gently for about 5 minutes until they begin to soften and the garlic releases its fragrant aroma.

2. Cook Swiss Chard

Stir in 1 pound of Swiss chard, trimmed and sliced to the same thickness as the onion. Allow the chard to cook down, releasing its moisture and melding with the onion and garlic. Season the chard with Maldon salt, and pour in ¼ cup of water. Cover the pot and let it simmer for about 20 minutes until the chard is very tender.

3. Add Butter

Once the chard is perfectly tender, stir in 4 tablespoons of unsalted butter, letting it melt into the ragu to add a smooth richness.

4. Cook Pasta

In a separate large pot, bring salted water to a boil and cook 1 pound of pennette until just al dente. Drain the pasta, reserving ¼ cup of the pasta water.

5. Combine Pasta and Ragu

Add the drained pennette to the pot with the Swiss chard ragu. Mix everything together, using the reserved pasta water to adjust the consistency if needed.

6. Add Cheese

Sprinkle ¾ cup of freshly grated Parmigiano-Reggiano into the pot, stirring until it's well combined and the cheese has melted into the ragu.

7. Garnish and Serve

Transfer the pasta to a serving bowl and finish it off with a generous handful of coarse fresh bread crumbs, fried until golden brown in olive oil, and a little extra grated Parmigiano for good measure.