Pasta With Tomato, Chard And Sunflower Seed Sauce (June)

Recipe Ingredients

1/2 cup	55g / 1.9oz	Sunflower seeds
1 teaspoon	5ml	Canola oil
8 oz	227g	Onion - chopped
2		Garlic - minced
2 lbs	908g / 32oz	Fresh tomatoes - peeled and seeded
1		Tomato paste - (6 ounce)
1 teaspoon	5ml	Minced fresh oregano
1 tablespoon	15ml	Minced fresh basil
1 teaspoon	5ml	Salt - optional
		Freshly ground pepper
8 oz	227g	Fresh chard
1 lb	454g / 16oz	Linguine

Recipe Instructions

Substitutions: 1 can (28 ounce) crushed or whole, peeled tomatoes with juice. Use any long, thin pasta.

Prepare the chard: wash, remove ribs, and cut crosswise into 1-inch ribbons.

In a large saucepan or sautepan, toast seeds until very lightly browned. In food processor or nut grinder, grind half of the seeds until very fine. Reserve remaining half for garnish. Heat oil in the pan. Add onion and cook, stirring, until softened. Add garlic and cook briefly. Add tomatoes, tomato paste, ground sunflower seeds, herbs, salt and pepper. Simmer about 15 minutes until somewhat thickened. Steam chard until tender, about 5 minutes. In a large pot of boiling, salted water, cook pasta until al dente. Drain; remove to serving platter. Toss with sauce. Top with remaining sunflower seeds. Serves 6

Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved

Source:
Jane Rubey, [email protected] (1996)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.