Pasta with Chard and Sungolds
1 lb. penne pasta
1 cup Red Dog sungold cherry tomatoes
4-5 cups Red Dog chard, chopped
5 garlic cloves, sliced into thin slivers
1/4 cup olive oil
1 teaspoon red pepper flakes
Parmesan cheese, to taste
Cook your pasta according to the package directions, drain and set aside.
In a large skillet heat the olive oil and red pepper flakes for 2–3 minutes. Add the tomatoes and the garlic to the pan and cook for 2–3 more minutes, stirring constantly and being careful not to burn the garlic. Add the chard and cook for a few more minutes, until the chard is wilted and cooked. If you are using the stalks as well as the leaves, add the stalks first. Allow them to cook for a few minutes before adding the leaves.
Place the pasta in a large pot and stir in the contents of the skillet. Mix well and add cheese to taste. Serve and enjoy!