Ingredients:
1 lb. pasta
1 onion, peeled and diced
2-3 cloves garlic, peeled and minced
1 bunch Swiss chard, finely chopped (about 6 cups)
3 tbsp. cooking oil (olive oil compliments the flavors well)
1 (16 oz.) can diced tomatoes OR 2½ cups fresh tomatoes, diced
4 oz. ricotta OR goat cheese
1 tsp. sugar
1 tsp. balsamic vinegar
½ tsp. salt
¼ tsp. ground black pepper
½ cup shredded Parmesan (optional)
Equipment:
Cooktop
Large pot
Large pot or skillet with a lid
Cutting board
Kitchen knife
Measuring cups and spoons
Directions:
- Cook the pasta according to package instructions.
- Wash the fresh ingredients, then peel, dice, and mince the onion and garlic as noted in the ingredients list. If using fresh tomatoes, dice them as well.
- Separate the Swiss chard leaves from the stems. Finely chop the stems crosswise into small pieces and set aside.
- Finely chop the leaves into very small pieces and set aside.
- Heat the oil in a large pot over medium-high heat. Carefully add the onion, listening for the sizzling sound, and cook for about 10 minutes, until tender and just beginning to brown.
- Add the Swiss chard stems and garlic. Cook for about 1-2 minutes, stirring frequently, until the garlic is fragrant, but do not let it turn brown.
- Add the tomatoes and stir to mix well. Then stir in the chopped chard leaves. Cover and cook for about 10 minutes until chard leaves are very tender and have “melted” into the sauce. Stir occasionally and reduce heat to low if it starts to boil.
- Crumble the goat cheese into the sauce and then add sugar, balsamic vinegar, salt, and pepper.
- Serve sauce on top of cooked pasta with Parmesan cheese sprinkled on top.