Another delicious recipe is brought to us by Diana Mitas, Teresa's daughter.  She remembers both her grandmother and her mother making it and recommends omitting the measuring cup and creating a dish the old fashioned way: by taste!  Serve  on a cold, rainy fall night, and enjoy surrounded by your family and friends.  You may serve with a glass of Sauvignon Blanc, or opt for a lighter red, such as a Teresina Petite Sirah!

Penne Pasta with Swiss Chard (white)

 3  Bunches of Swiss Chard

1 lb of Penne Pasta

Olive Oil

4 Cloves of Garlic

Salt to taste

Fresh Black Pepper (ground)

Red Pepper (optional)

Romano Cheese (optional)

 Chop Greens, and wash throughly.  Place greens in a large steam pot, and steam for 5 min. or until tender.

Boil water for pasta, and cook according to the box, till  al' dente'.

In a 12 " skillet, ( I prefer cast iron that has been seasoned), pour  Olive Oil  in skillet till it just covers the bottom. Slice garlic, and put it in the skillet.

When pasta is almost done, saute' garlic till light brown- Drain Swiss Chard and get as much water out as you can. Fry Swiss Chard with garlic and oil, salt and pepper to taste.  Drain pasta, and mix with the Swiss Chard.  Sprinkle Romano Cheese and Crushed Red Pepper if you want.  

A little hot garlic bread toasted, and you have a great meal.  Fair warning...be sure not to breathe heavily on anyone soon after eating!