FARFALLE WITH TOMATOES AND SWISS CHARD

4 tablespoons extra-virgin olive oil
6 large cloves garlic, coarsely chopped
1 large leek, white part and 5-inches of pale green, coarsely chopped
4 large ripe tomatoes, coarsely chopped, juices saved
3 tablespoons fresh oregano, finely chopped
Salt and pepper
1 pound farfalle pasta (bow ties), uncooked
1 large bunch green Swiss chard, tough bottom stems discarded, washed well, coarsely chopped

Heat the olive oil in a large deep saute pan over medium heat. Add the garlic and leek. Cook for 5 minutes, stirring occasionally, until the leeks have released some of their liquids.

Stir in the tomatoes and the oregano. Sprinkle with salt and pepper to taste. Cover and cook for 25 minutes, stirring occasionally, until the tomatoes are soft and have broken up.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and the Swiss chard. Cook, stirring occasionally, until the pasta is just tender. Drain.

After the tomatoes have cooked, add the drained pasta and the Swiss chard to the sauce. Stir well to combine. Cover and cook for 3 minutes. stirring occasionally, until the flavors are well blended.

Turn into a serving bowl. Serve with additional pepper on top if desired.

Servings: 6
Source: Great Life Magazine, May 1998