1. Rinse and drain separately the Silverbeet stems and leaves. 2. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden. 3. Add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. 4. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. 5. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender. 6. While the silverbeet is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. 7. In a large bowl toss the penne with the silverbeet mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
