Whole Wheat Penne with San Marzano Tomatoes

Sea salt

3 tablespoons olive oil

2 onions, quartered and sliced

2 fennel bulbs, halved and sliced

1 can (28 ounces) peeled Italian San Marzano tomatoes, drained

4 garlic cloves, minced

½ cup vegetable stock

½ cup white wine

4 cups roughly chopped Swiss chard

Freshly ground black pepper

Juice of 1 lemon

¾ cup Manzanilla (green) olives roughly chopped

1 tablespoon each: minced, fresh tarragon, thyme and parsley

8 ounces whole wheat penne, cooked al dente according to package directions

Place a large saute pan over medium-high heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 more seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the onions and fennel and cook for 3 to 4 minutes, stirring occasionally. Add the tomatoes, crushing each with your hand, along with the garlic, stock, wine, and chard. Season with salt and pepper to taste. Reduce the heat to medium and cook for 5 minutes.

Add the lemon juice and olives and simmer for 3 to 5 minutes, until the olives are tender. Fold in the tarragon, thyme, and parsley, along with the hot pasta. Serve immediately.

Serves four.

Nutrition values per serving (no salt added): 450 calories (30.2 percent from fat), 15.1 g fat (1.9 g saturated), 66.2 g carbohydrates, 13.6 g fiber, 13 g protein, 0 cholesterol, 1,120 mg sodium.

SaltSense: Using no-salt-added tomatoes reduces the sodium per serving to 715 milligrams. Reducing the amount of olives to 1/2 cup further reduces sodium per serving to 541 mg.