Penne With Silverbeet ( Swiss Chard) and Garlic

• 1 lb silver beet, stems cut from the leaves and the stems and leaves chopped separately
• 18 teaspoon hot red pepper flakes (to taste)
• 3 large garlic cloves, sliced thin
• 2 tablespoons olive oil
• 12 cup water
• 1 cup drained canned tomato, chopped
• 12 lb penne or 12 lb other tubular pasta
• 14 cup freshly grated parmesan cheese, plus additional as an accompaniment

1. Rinse and drain separately the Silverbeet stems and leaves.
2. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden.
3. Add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender.
4. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes.
5. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
6. While the silverbeet is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander.
7. In a large bowl toss the penne with the silverbeet mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

silver beet, hot red pepper, garlic, olive oil, water, tomato, penne, parmesan cheese

Taken from www.food.com/recipe/penne-with-silverbeet-swiss-chard-and-garlic-182581 (may not work)