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Fresh Tomato & Greens Pasta

Fresh Tomato & Greens Pasta

This recipe creates a vibrant and fresh pasta dish featuring ripe heirloom tomatoes, aromatic garlic and basil, and healthy Swiss chard. Cooked al dente pasta is tossed with a quick, flavorful sauce, making it a light yet satisfying meal ready in just 25 minutes.
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Total Time 25 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: Italian
Calories: 676.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1-2 TB extra virgin olive oil I use the newer super non-stick pans and use just 1TB, a regular non-stick or other type might require more
  • 1 TB chopped garlic 2-3 cloves depending on size and your taste preference
  • 1/8 tsp crushed red pepper
  • 2 chopped Heirloom tomatoes with the juice (tennis ball size)
  • 3 TB chopped basil
  • 2 cups chopped Swiss chard with the stems removed and chopped separately other greens would work as well
  • 4 ounces pasta cooked al dente (I prefer linguine or spaghetti)
  • salt and pepper to taste (not in calories)

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Large Skillet or Sauté Pan For preparing the sauce
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Colander For draining pasta

Method
 

  1. Bring a large pot of generously salted water to a rolling boil for the pasta.
  2. While the water heats, prepare all ingredients: finely chop the garlic and basil, dice the tomatoes (reserving their juice), and chop the Swiss chard stems separately from the leaves.
  3. In a large skillet, heat 1-2 tablespoons of extra virgin olive oil over medium heat. Add the chopped garlic and crushed red pepper; sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
  4. Add the chopped Swiss chard stems to the skillet and cook for 2-3 minutes until they begin to soften.
  5. Stir in the chopped Heirloom tomatoes with their juice and the Swiss chard leaves. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the greens wilt. Season with salt and freshly ground black pepper to taste.
  6. Cook the pasta in the boiling water according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta cooking water.
  7. Add the drained pasta directly to the skillet with the tomato and greens sauce.
  8. Stir in the fresh chopped basil. Toss everything together vigorously, adding a splash or two of the reserved pasta water as needed to create a light, emulsified sauce that coats the pasta beautifully.
  9. Taste and adjust the seasoning with additional salt and pepper if necessary. A final squeeze of lemon juice can brighten the flavors.
  10. Serve the Fresh Tomato & Greens Pasta immediately, optionally garnished with a drizzle of high-quality extra virgin olive oil.

Notes

Heirloom tomatoes are excellent for this, but ensure they are perfectly ripe for peak flavor. If not available, use high-quality ripe vine tomatoes. When sautéing garlic and chili, keep the heat moderate to prevent burning, which can lead to a bitter taste. For a more cohesive sauce, always reserve a cup of pasta cooking water; a splash or two can help emulsify the olive oil and tomato juices, creating a velvety texture that coats the pasta beautifully. Incorporate the cooked pasta directly into the sauce for the last minute of cooking to allow it to absorb all the vibrant flavors. Finally, add the fresh basil right before serving to maintain its bright, aromatic qualities. A small pinch of sugar can balance the acidity of the tomatoes if needed, and a drizzle of high-quality finishing olive oil enhances the overall richness.