A delightful pasta dish combining the earthy flavors of rainbow chard with the nutty taste of Parmesan cheese, perfect for a wholesome meal.
Preheat your oven to 300°F (150°C). Spread the pine nuts on a baking sheet and toast them in the oven for about 10 minutes, stirring occasionally, until golden brown. Set aside.
Keep an eye on the pine nuts as they toast to prevent burning, as they can brown quickly.
Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and sauté until softened, about 8 minutes.
Stir the onions frequently to ensure even cooking and prevent sticking.
Add the chopped rainbow chard to the pan and cook until wilted, about 2 minutes. Stir in the minced garlic and cook for an additional minute.
Chop the chard stems finely to ensure they cook evenly with the leaves.
Stir in the diced tomatoes, white wine, and red pepper flakes. Bring to a boil, then reduce the heat to low and simmer for 5 minutes, stirring occasionally.
Let the sauce simmer uncovered to allow it to thicken slightly.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency if needed.
Combine the cooked spaghetti with the chard mixture in the frying pan. Toss well to coat the pasta evenly with the sauce.
Add a splash of reserved pasta water if the sauce seems too thick.
Serve the pasta in bowls, garnished with toasted pine nuts, olives, and grated Parmesan cheese. Enjoy!
Serve immediately for the best flavor and texture.
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