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Heat the oil in a heavy large frying pan over medium heat.
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Add the onions and saute until tender, about 8 minutes.
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3
Add the chard and saute until it wilts, about 2 minutes.
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4
Add the garlic and saute until fragrant, about 1 minute.
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5
Stir in the tomatoes with their juices, wine, and red pepper flakes.
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6
Bring to a simmer.
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7
Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes.
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8
Season the chard mixture, to taste, with salt and pepper.
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Meanwhile, bring a large pot of salted water to a boil.
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Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes.
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11
Drain the spaghetti.
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Add the spaghetti to the chard mixture and toss to combine.
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13
Transfer the pasta to serving bowls.
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14
Sprinkle the olives, cheese, and pine nuts and serve.
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15
Recommended Wine: 2001 Clerico Trevigne
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Origin: Alba, Piedmont
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Grape: Barbera
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Wine Notes: This wine is from the north in the Piedmont region of Italy.
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I chose a Barbera because I needed a wine to to stand up to the bitterness of the swiss chard and the strong taste of the pecorino cheese.
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This wine's texture is smooth and the color is a dark ruby red.
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Its bouquet is scorched earth and blackberries with a kiss of oak.
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The pasta's flavors do not fight with the taste of the wine but is an explosion of flavor every time you take a bite of spaghetti or a sip of wine.
