This pasta dish is a great addition to the many spring and summer side dishes I enjoy eating.
You can enjoy this recipe with just about any type of pasta. Also, you can substitute one 28-ounce can diced tomatoes if good, fresh tomatoes are unavailable.

Serves 6

• 1 bunch chard
• 1- 16 oz. box 365 penne pasta
• 2 tablespoons 365 olive oil
• 1 large onion, quartered and thinly sliced
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 2 pounds diced ripe tomatoes
• 1- 15 oz. can 365 cannellini (white beans)
• 12 fresh basil leaves, or more, to taste, thinly sliced
• 1/3 cup raisins or currants
• salt abd pepper to taste

1. Cut the leaves away from the chard stems, but don’t discard. Chop the leaves coarsely and slice the stems thinly. Rinse both well.
2. Bring water to a boil in a large pot. Cook the pasta in rapidly simmering water for 10 to 12 minutes (or according to package directions), until al dente, then drain.
3. In the meantime, heat the oil in an extra-large saucepan or steep-sided stir-fry pan. Add the onions and garlic and saute over medium heat until the onion is golden, about 5 minutes.
4. Add the wine or water and the chard with stems. Cover and cook just until the chard wilts down, stirring once or twice, about 3 minutes.
5. Stir in the tomatoes, beans, and raisins or currants. Cook just until everything is well heated through, another 4 to 5 minutes. Combine the cooked pasta with the sauce in a large serving bowl.
6. Toss well, then season to taste with salt and pepper, and toss again. Serve at once.