Pasta with Tomato, Chard and Sunflower Seed Sauce (June)

* Exported from MasterCook *

Pasta with Tomato, Chard and Sunflower Seed Sauce (June)

Recipe By : Jane Rubey, gourmet@aimnet.com (1996)
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sunflower seeds
1 teaspoon canola oil
8 ounces onion -- chopped
2 cloves garlic -- minced
2 pounds fresh tomatoes -- peeled and seeded
1 can tomato paste -- (6 ounce)
1 teaspoon minced fresh oregano
1 tablespoon minced fresh basil
1 teaspoon salt -- optional
freshly ground pepper
8 ounces fresh chard
1 pound linguine

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


- - - - - - - - - - - - - - - - - -