Maccheroni with Peppers and Swiss Chard from The Classic Pasta Cookbook by Giuliano Hazan
Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. Peel and cut the peppers. Put the garlic cloves and olive oil in a 12-inch skillet over medium high heat. Coo...
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Ingredients
- 1 pound penne
- 3 tablespoons extra virgin olive oil
- 4 whole garlic cloves, lightly crushed and peeled
- 2 tablespoons butter
- 2 tablespoons balsamic vinegar
- ⅓ cup parmigiano-reggiano, freshly grated
- 2 red peppers, peeled, core and seeds removed and cut into ¾-inch squares
- ½ pound Swiss chard leaves, roughly chopped
- Salt
- Freshly ground pepper
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