Pasta with tomato, chard and sunflower seed sauce (june)

 
          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
 
 
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