Penne Pasta with Swiss Chard, Fava Beans and Anchovy-Tomato Sugo

Pairs well with: Rockpile Zinfandel

Ingredients

1 lb. of dried penne pasta
2 tablespoons of pure olive oil
½ cup of diced yellow onion
1 tablespoon of chopped garlic
1 teaspoon of minced anchovy
¼ teaspoon of chili flake
2 tablespoons of tomato paste 
½ cup white wine
1 qt. of peeled chopped tomatoes and their liquid
1 bunch of chard de-stemmed and cut into 1 and 1/2-inch pieces
1.5 cups of fava beans blanched and peeled
1 Tablespoon chopped parsley
2 teaspoons of chopped oregano
EVOO to taste
Pecorino Romano to taste
Salt to taste

Technique:

1. Heat olive oil over medium-high heat until it begins to ripple
2. Add onions and turn the heat down to medium
3. Sweat the onions until soft and translucent
4. Add garlic and cook for 1 minute
5. Add chili flake, anchovy and tomato paste, cook until paste darkens and sticks to the pan
6. Deglaze with white wine and add chopped tomatoes. Simmer, covered, for 15 minutes
8. Add chard and simmer uncovered for 10 more minutes
9. Lower heat to low to keep the sauce warm while the pasta cooks
10. When pasta is ready, add parsley, oregano and fava beans to the sauce, stir to incorporate it. 
11. Season to taste with salt and then toss with pasta
12. Serve in bowls and garnish with high-quality EVOO and Pecorino Romano