Pasta With Mushroom And Tomato Sauce - cooking recipe

Ingredients

12 oz rigatoni or penne
1 large onion, finely chopped
1 lb mushrooms, thinly sliced
2 cloves garlic, crushed
1/4 cup white wine
4 large tomatoes, diced
4 None anchovy fillets, chopped
7 oz trimmed Swiss chard leaves, shredded
1/2 cup chopped parsley
1/3 cup shaved Parmesan cheese

Preparation

Cook pasta in a large saucepan of boiling, salted water according to package directions. Drain; return to pan. Keep warm.
Meanwhile, lightly spray a saucepan with no stick cooking spray and heat on medium. Cook onion, 5 mins, stirring, until soft. Increase heat to high. Stir in mushrooms and season. Cook, 4 mins, stirring, until tender. Stir in garlic, cook, 1 min.
Add wine and bring to a boil. Reduce heat to low and simmer 3 mins. Add tomatoes and anchovies, cover and cook, 10 mins. Add Swiss chard and cook, 1-2 mins.
Add sauce and parsley to pasta and toss well. Serve with Parmesan cheese.