Meatless Mondays - Roasted Tomato and Swiss Chard Pappardelle

 

Roasting tomatoes and garlic brings out the sweetness inherent to both. When combined with the sharp cheese, creamy pine nuts and fresh herbs this dish is simple yet the flavours are full and comforting. I recently made this dish for a friend of mine who is expecting and does not want to eat anything but tomatoes!! For her, I removed the vermouth and used Parmesan instead of Chevre, which was equally good!

Roasted Tomato and Swiss Chard Pappardelle

2 pints mixed cherry and grape tomatoes
3-4 cloves garlic, crushed and roughly chopped
1 bunch fresh herbs (I've used rosemary, oregano, basil and thyme)
1 bunch Swiss chard
 2/3 cup dry vermouth

fresh or dry pappardelle pasta nests (about 375 g)   
10-15 fresh basil leaves, chopped

1/4 cup pine nuts
small bunch Italian flat leaf parsley, chopped  

handful of fresh basil, chopped

olive oil
salt and pepper 

Chevre / Parmesan / Pecorino

1.    Preheat oven to 400 degrees. 

2.    In an oven proof dish, combine 2 T olive oil, garlic, tomatoes, bunch of fresh herbs (reserve parsley and handful of basil for later use), and a large pinch of salt and pepper (about 1.5 t of each). Roast for 10-15 minutes. (keep an eye on them, they are done when they are well blistered). Remove from oven and set aside (This can be done ahead of time and then you can reheat them when you make the sauce). When you are ready to use, remove the bunch of fresh herbs and discard. 

3.    Boil water for pasta and add 1 T salt to the water. Add the pasta, and cook according to package directions.  

4.    Meanwhile, in a separate saute pan, brown the pine nuts in the dry pan, remove, and set aside. 

5.    Chop Swiss chard. In the same saute pan as above, heat 1 T of olive oil, add Swiss chard, salt and pepper, and saute until Swiss chard is wilted.  

6.    When the Swiss chard is wilted, add the tomato mixture and simmer for 2-3 minutes until the flavours come together. Add half of the fresh chopped herbs (parsley and basil), and 3/4 of the pine nuts. Stir to combine. 

7.    When the pasta is done, drain, but retain at least 1 cup of the cooking water. Add pasta to the pan with the sauce and toss to combine. If it seems like it needs more liquid, add some of the cooking water, about 2 T at a time, until the sauce coats the pasta. 

8.     To serve, top with remaining herbs, pine nuts and the cheese of your choice.