Salt 1 tablespoon olive oil 3 shallots, minced 4 cloves garlic, chopped 1/2 cup white wine 1 orange bell pepper, diced small 1 (14 1/2-ounce) can diced tomatoes Freshly ground pepper 1/2 pound farfalle 1 pound (2 bunches) Swiss chard, stems discarded, leaves roughly chopped 1/4 cup grated Parmigiano-Reggiano

Step 1 Heat the oven to 350 degrees. Add 1 teaspoon of salt to a large pot of water and bring to a boil.

Step 2 Meanwhile, heat the oil in a skillet over medium heat. Add the shallots and cook for 1 minute. Add the garlic and cook another minute. Add the wine and bell pepper and cook until the wine evaporates, 3 minutes. Add the tomatoes with their juice and salt and pepper to taste. Continue to cook until the liquid has reduced by about half.

Step 3While the sauce simmers, add the pasta to the boiling water and cook 6 minutes. Add the Swiss chard and cook until the chard is tender and pasta is cooked, another 5 minutes. Drain the pasta and chard and return to the pot. Add the tomato mixture and stir in the cheese. Season to taste with salt and pepper.

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