As much as I enjoy a traditional pasta with tomato sauce – the kind that simmers away for hours on a sunday- a quick pasta made by throwing together a few simple ingredients is just as satisfying. What’s more, is that by taking advantage of the seasonal bounty, the ingredients pretty much speak for themselves leaving you with very little work, besides eating that is. Today’s recipe features delicious cherry tomatoes from the farmers’ market, if you can get your hands on some it makes all the difference. Enjoy!
Penne with cherry tomatoes and swiss chard
Prep time: 10 minutes Cooking time: 15 minutes Serves 2
- 1/2 lb dried penne rigate
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon chili flakes
- 1/2lb swiss chard, washed, leaves coarsely chopped
- 2 cups cherry tomatoes, halved
- 1/2 tsp salt, freshly ground pepper
- 1 oz freshly grated parmigiano reggiano
- 5 basil leaves, roughly chopped
- Pine nuts (approx 2 tablespoons)
- In a large pot, bring salted water to the boil, add pasta and cook uncovered, stirring frequently.
- Meanwhile, heat oil in a large skillet and sauté onion, garlic and chili flakes for 2-3 minutes, stirring frequently not to burn the garlic.
- Add the swiss chard with 1/4 cup water and let wilt down, about 5 minutes. Add cherry tomatoes, salt, pepper along with 1/2 cup cooking water from the pasta and let simmer.
- Once pasta is al dente, drain and add to skillet along with grated cheese and basil, stirring until well combined.
- Top with pine nuts and serve.