Quick Roasted Tomato and Swiss Chard Rigatoni
Serves 4
This recipe is super simple, using only 3 main ingredients: canned tomatoes, fresh swiss chard, and pasta. It's a simple sauce that is made heartier by the chard, making this a quick and easy one-bowl dish that's ready to eat in about 20-25 minutes! Add some cooked white beans or top with grilled chicken for a boost of protein.
1/2 lb. whole wheat rigatoni
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1/2 teaspoons chili flakes, optional
1 bunch swiss chard or kale (any variety), rinsed and cut into 1 1/2-2" strips
1 15-ounce can fire-roasted tomatoes (such as Muir Glen brand)
1/2-1 teaspoon salt, or to taste
1. Put a large pot of generously salted water on high heat and bring to a boil. Add in the pasta and cook for about 12-15 minutes, or until al dente.
2. In a large skillet, heat the olive oil over medium heat. Add in the garlic and chili flakes, stirring. Do not brown the garlic.
3. Once the garlic, chili, and oil mixture smells really nice (about 1 minute), add in the chard and canned tomatoes (including the juices). Stir to mix. Cover, reduce heat to medium low, and cook for about 10 minutes, until the chard is tender, stirring occasionally. If the mixture gets a bit dry add a couple of tablespoons of water.
4. Remove from heat. Add salt and pepper to taste.
5. Drain your cooked pasta and toss with a little olive oil. Put into a large serving bowl or individual bowls. Top with the tomato-chard mixture.
