This easy Swiss chard pasta is packed with vibrant greens and juicy Kalamata olives in a savory rosemary infused tomato sauce. It's absolutely delicious and perfect for dinner on a busy weeknight!
- 10 ounces dried penne pasta, or preferred pasta shape
- 1 large bunch Swiss chard (about 1 pound or 6 large leaves)
- 4 garlic cloves, minced
- 1 (28 ounce/794 gram) can crushed tomatoes
- ½ cup pitted Kalamata olives, halved
- 1 (4 inch) sprig fresh rosemary
- ½ teaspoon salt, plus more to taste
- Pinch red pepper flakes, or to taste
- Black pepper, to taste
- Vegan Parmesan cheese, for serving (optional)
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Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions, until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta into a colander when done.
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Prepare the chard while the pasta cooks. Cut the stems from the leaves. Dice the stems, and roughly chop the leaves.
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Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chard stems. Sweat the stems for about 5 minutes, until they start to soften.
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Add the garlic to the pot and sauté it with the stems for about 1 minute, until very fragrant.
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Add the crushed tomatoes, olives, rosemary sprig, salt, and red pepper flakes to the the pot. Stir everything to combine the ingredients, raise the heat to high, and bring the mixture to a boil. Lower the heat and allow the sauce to simmer for 10 minutes, until the chard stems are tender, stirring occasionally.
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Remove the rosemary sprig from the pot, then stir in the chard leaves. Continue simmering the sauce for about 5 minutes, until the leaves have fully wilted.
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Stir the cooked pasta into the sauce. Thin the sauce with some of the reserved pasta water, if needed. Cook the mixture for 1 to 2 minutes, then remove the pot from heat.
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Season the pasta with additional salt to taste, along with some black pepper.
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Optionally, top each serving with some vegan Parmesan cheese. Serve.