Heat the oil in a heavy large frying pan
over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer
until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain
the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts
Recommended Wine: 2001 Clerico Trevigne
Origin: Alba, Piedmont
Wine Notes: This wine
is from the north in the Piedmont region of Italy. 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. This wine's texture is smooth and the color is a dark ruby red. Its bouquet
is scorched earth and blackberries
with a kiss of oak. 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.