Penne With Chard

• 1/2 pound Swiss chard
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, sliced
• 2 cloves garlic, sliced
• 2 ounces of prosciutto, slivered
• 6 ripe plum tomatoes, sliced
• Salt and freshly ground black pepper
• 1 pound penne
• Freshly grated Parmesan cheese

1. Rinse the Swiss chard and chop it fine.
2. Heat the oil in a large skillet.
3. Add the onion and saute until tender.
4. Stir in the garlic and prosciutto.
5. Saute briefly, then add the tomatoes.
6. Cook until they soften.
7. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender.
8. Season to taste with salt and pepper.
9. While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne.
10. Cook the penne until al dente, about seven minutes.
11. Drain.
12. Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients.
13. Serve with grated Parmesan cheese.

chard, extravirgin olive oil, onion, garlic, tomatoes, salt, penne, parmesan cheese

Taken from cooking.nytimes.com/recipes/3542 (may not work)