Recipe - Pasta With Tomato Chard And Sunflower Seed Sauce (June)

One half cup Sunflower seeds
1 teaspoon Canola oil
8 ounce Onion; chopped
2 Cloves garlic; minced
2 pound Fresh tomatoes; peeled and
seeded
1 cn Tomato paste; (6 ounce)
1 teaspoon Minced fresh oregano
1 tablespoon Minced fresh basil
1 teaspoon Salt; optional
Freshly ground pepper
8 ounce 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 1inch
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
Posted to MCRecipe Digest V1 #190

Date: Fri, 9 Aug 1996 12:24:02 0700 (PDT)

From: PatH phannema@wizard.ucr.edu