Chard and tomato sauce

This week we got our first chard, which was really really exciting. Usually we just eat it straight on pasta, but this time we decided to really shake things up by making a tomato sauce to go with the chard and pasta!

It was like this, but delicious, rather than wordy:

1 large can of diced tomatoes (this would be so much better in the summer, when we could have fresh)

1 head of garlic

1 very large shallot

balsamic vinegar

1 teaspoon red wine

1 1/2 teaspoons dried basil

1/2 teaspoon sugar

chard!

salt & pepper to taste

 

1. Chop the garlic and shallot and cook them in a small amount of oil.  Add the dried basil, red wine, and a capful of balsamic vinegar.  Cook for a couple minutes.

2. Add the canned tomatoes, turn down the heat, and cook for at least half-an-hour.

3. Add 1/2 teaspoon sugar, cook for a few minutes and taste.  season with salt, pepper, & basil.  Add more sugar if the tomatoes still taste tinny (I suppose if you are using fresh tomatoes you could leave the sugar out altogether, although it is good to balance the basil).

4. Put water on to boil for spaghetti.  Meanwhile, cut the stems off the chard and chop it into very small pieces, about 1 inch x 1 inch and set aside.  If you’re saving veggie scraps for stock, you can save the stems for that.

5.  Once the spaghetti is done, throw the chard into the sauce and stir continually until it is all nicely mixed together and the chard is starting to wilt a little bit.  Turn off the heat and eat right away.  It remains great the second day as well.

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