Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Sunflower seeds
1 ts Canola oil
8 oz Onion -- chopped
2 Cloves garlic -- minced
2 lb Fresh tomatoes -- peeled and
Seeded
1 cn Tomato paste -- (6 ounce)
1 ts Minced fresh oregano
1 tb Minced fresh basil
1 ts Salt -- optional
Freshly ground pepper
8 oz Fresh chard
1 lb Linguine

Substitutions: 1 can (28 ounce) crushed or whole, peeled tomatoes
with juice. Use any long, thin pasta.

Prepare the chard: wash, remove ribs, and cut crosswise into 1-inch
ribbons.

In a large saucepan or sautepan, toast seeds until very lightly
browned. In food processor or nut grinder, grind half of the seeds
until very fine. Reserve remaining half for garnish. Heat oil in the
pan. Add onion and cook, stirring, until softened. Add garlic and
cook briefly. Add tomatoes, tomato paste, ground sunflower seeds,
herbs, salt and pepper. Simmer about 15 minutes until somewhat
thickened. Steam chard until tender, about 5 minutes. In a large pot
of boiling, salted water, cook pasta until al dente. Drain; remove to
serving platter. Toss with sauce. Top with remaining sunflower seeds.
Serves 6

CopyrightA9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved

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Recipe By : Jane Rubey, gourmet#aimnet.com (1996)

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