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My garden is full of cherry tomatoes, and try as I might, I can't eat all of them just standing among the vines. This recipe is a great use for your own produce or store-bought cherry tomatoes, which are usually better than those commercially-grown tennis balls...
Dry the tomatoes: Split 25-30 (or a pint basket or as many as you can pick..they're great just plain, too) cherry tomatoes in half and arrange cut side up in a baking pan. Drizzle lightly with olive oil and put in the oven at 325. Cook for about 90 minutes or until they begin to brown around the edges. Set aside.
Cook the chard: Cut a bunch of chard (about 6-8 medium size leaves) across the stem into half-inch slices. Finely chop 2-3 cloves of garlic. Cook the garlic and chard together in a few tablespoons of olive oil or a quarter cup of chicken broth or a combination of both. Cook until the chard is wilted but still relatively bright green (about 3-5 minutes over medium heat). Set aside.
Cook one pound of good, 100 % semolina pasta (I used angel hair, but spaghettini or a shaped pasta such as penne would work well, too) in several quarts of well-salted water until al dente (stop cooking it when the pasta is still a little firm). Dip a couple of cups of cooking water out of the pot, then drain the pasta and immediately transfer to a warm serving bowl. Add some of the cooking water back to the pasta to prevent sticking and drizzle with several tablespoons of extra-virgin olive oil (the only kind of olive oil you should ever use).
You can either toss the pasta with the tomatoes and greens or serve in separate bowls and combine everything at the table. Pass fresh grated Parmiggiano...