Instructions: Heat the oven to 350 degrees. Add 1 teaspoon of salt to a large pot of water and bring to a boil.

Meanwhile, heat the oil in a skillet over medium heat. Add the shallots and cook for 1 minute. Add the garlic and cook another minute. Add the wine and bell pepper and cook until the wine evaporates, 3 minutes. Add the tomatoes with their juice and salt and pepper to taste. Continue to cook until the liquid has reduced by about half.

While the sauce simmers, add the pasta to the boiling water and cook 6 minutes. Add the Silverbeet and cook until the silverbeet is tender and pasta is cooked, another 5 minutes. Drain the pasta and silverbeet and return to the pot. Add the tomato mixture and stir in the cheese. Season to taste with salt and pepper. Serve fresh fruit for dessert, and pass a plate of cookies.

This recipe yields 2 to 3 servings.

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