Recipe: Pasta with Swiss Chard and Fresh Tomato Sauce

PASTA WITH SWISS CHARD AND FRESH TOMATO SAUCE

2 lb. Swiss chard, washed, leaves and stems separated
1 lb. fusilli or gnocchi-shaped pasta
1 Tbsp. olive oil
1 Tbsp. finely chopped garlic
1/4 cup water
3 anchovy fillets, blotted dry and very finely chopped
4 vine-ripened tomatoes, seeded and chopped
2/3 cup crumbled feta cheese (or goat cheese)
Freshly ground pepper to taste

Cut chard leaves into 1/2-inch wide strips; chard stems for another use; set aside.

Cook pasta in a large pot of boiling salted water.

While the pasta cooks, heat oil in a large skillet over medium heat. Add garlic and stir until golden, about 1 minute. Add 1/4 cup water. Add the chard leaves in batches, adding more as the first batch wilts. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Stir in anchovies and cook for 1 minute more. Add tomatoes and stir until they are heated through.

Drain the pasta and return it to the pot. Add the sauce and cheese and toss to combine. Season with a generous amount of black pepper.

Makes 4 servings
From: Risa G., NJ - 07-07-97