Whole-Wheat Spaghetti With Swiss Chard and Pecorino Cheese

This is a recipe by Giada De Laurentiis from Everyday Italian. I'm putting it here for safekeeping.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  onions, thinly sliced
• 2  bunches swiss chard, trimmed and chopped (about 14 cups)
• 3  garlic cloves, minced
• 1 (14 1/2ounce) can diced tomatoes in tomato puree
• 1⁄4 cup dry white wine
• 1⁄4 teaspoon  dried crushed red pepper flakes
•  salt and pepper
• 8  ounces  whole wheat spaghetti
• 1⁄4 cup  pitted kalamata olive, coarsely chopped
• 2  tablespoons  freshly grated  pecorino cheese
• 2  tablespoons  toasted pine nuts

Directions

1. Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
2. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
3. Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.