– ¼ cup olive oil – 6 large shallots, very thinly sliced – 1 bunch Swiss chard, stems finely chopped and leaves thinly sliced – 5 garlic cloves, minced – 1 teaspoon red-pepper flakes – 1/4 cup miso paste – 1 4.5-ounce tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup) – 1/4 teaspoon black pepper – 12 ounces pasta – 1 cup parsley, leaves and tender stems, finely chopped – coarse sea salt