Farfalle with Tomatoes and Swiss Chard

Authentic Farfalle with Tomatoes and Swiss Chard Recipe - A Vegetarian Delight from Switzerland!

Region / culture: Switzerland | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Farfalle with Tomatoes and Swiss Chard is a delicious and nutritious pasta dish that combines the flavors of ripe tomatoes, aromatic garlic, and hearty Swiss chard. This recipe is perfect for a quick and easy weeknight meal that the whole family will love.

History

This recipe is a modern twist on traditional Italian pasta dishes that use fresh, seasonal ingredients. The combination of tomatoes and Swiss chard provides a rich and flavorful base for the farfalle pasta, creating a satisfying and wholesome meal.

Ingredients

2 tbsp olive oil
6 large cloves garlic, minced
1 large leek (white and light green parts only), quartered lengthwise, rinsed well and chopped
4 large tomatoes, coarsely chopped, with juices or 3 cups diced canned tomatoes
2 tsp dried oregano
0.75 tsp salt
0.5 tsp freshly ground pepper
12 oz (340 g) dried farfalle (bow tie) pasta
1 large bunch swiss chard, tough ribs trimmed, rinsed well and coarsely chopped

How to prepare

In a large deep skillet, heat oil over medium heat. Add garlic and leek and cook, stirring occasionally, until the leek is softened, about 5 minutes.
Stir in tomatoes, oregano, 0.25 tsp salt, and 0.25 tsp pepper. Reduce heat to low, cover, and cook, stirring occasionally, until the mixture is slightly thickened, about 15 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and Swiss chard, stirring to prevent sticking. Cook, stirring occasionally, until the pasta is just tender, about 10 minutes. Drain well.
Stir the pasta and chard into the tomato mixture; season with the remaining 0.5 tsp salt and 0.25 tsp pepper. Cover and cook, stirring occasionally, until the flavors have blended, about 3 minutes. Adjust seasonings to taste and serve hot.

Variations

Add cooked chicken or shrimp for extra protein.
Use fresh herbs like basil or parsley for added flavor.
Substitute spinach or kale for the Swiss chard.

Cooking Tips & Tricks

Be sure to rinse the Swiss chard well to remove any dirt or grit before chopping.

- Cooking the pasta and Swiss chard together in the same pot saves time and makes for easy cleanup.

- Adjust the seasonings to taste, adding more salt, pepper, or herbs as desired.

Serving Suggestions

Serve Farfalle with Tomatoes and Swiss Chard with a side salad and crusty bread for a complete meal. It also pairs well with a glass of red wine.

Cooking Techniques

Saute the garlic and leek until fragrant to release their flavors.

- Simmer the tomato mixture to allow the flavors to meld together.

- Cook the pasta and Swiss chard until just tender to avoid overcooking.

Ingredient Substitutions

Use any type of pasta shape in place of farfalle.

- Substitute canned diced tomatoes for fresh tomatoes.

- Use any leafy green vegetable in place of Swiss chard.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Farfalle with Tomatoes and Swiss Chard with freshly grated Parmesan cheese and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Farfalle with Tomatoes and Swiss Chard contains approximately 350 calories.

Carbohydrates

Each serving of Farfalle with Tomatoes and Swiss Chard contains approximately 50 grams of carbohydrates.

Fats

Each serving of Farfalle with Tomatoes and Swiss Chard contains approximately 10 grams of fat.

Proteins

Each serving of Farfalle with Tomatoes and Swiss Chard contains approximately 8 grams of protein.

Vitamins and minerals

This dish is rich in vitamins A, C, and K from the tomatoes and Swiss chard. It also provides a good source of iron, calcium, and potassium.

Alergens

This recipe contains gluten from the pasta. It can be made gluten-free by using a gluten-free pasta option.

Summary

Farfalle with Tomatoes and Swiss Chard is a well-balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Farfalle with Tomatoes and Swiss Chard is a flavorful and nutritious pasta dish that is perfect for a quick and easy weeknight meal. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is sure to become a family favorite. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a sunny day in the small village where I grew up, and I had been wandering through the local market when I stumbled upon a vendor selling fresh Swiss chard and ripe tomatoes. The vibrant colors and enticing smells drew me in, and I couldn't resist buying a big bunch of chard and a basket of tomatoes.

As I made my way home, I couldn't stop thinking about what I could make with my new ingredients. I had always been passionate about cooking, and I loved trying out new recipes and experimenting with different flavors. When I got home, I immediately started rummaging through my collection of cookbooks and recipe cards, searching for the perfect dish to showcase my beautiful produce.

That's when I found it - a recipe for farfalle pasta with tomatoes and Swiss chard. The combination of tender pasta, sweet tomatoes, and hearty greens sounded like a match made in culinary heaven. I quickly gathered all the necessary ingredients and set to work in the kitchen, eager to see how this dish would turn out.

As I chopped the tomatoes and sautéed the chard in a sizzling pan, the kitchen filled with mouthwatering aromas that made my stomach growl in anticipation. I carefully cooked the pasta until it was al dente, then tossed everything together in a big bowl, finishing it off with a generous sprinkle of Parmesan cheese and a drizzle of olive oil.

When I finally sat down to taste my creation, I was blown away by how delicious it was. The tomatoes had burst with sweetness, the chard was perfectly wilted, and the pasta was perfectly coated in a rich tomato sauce. Every bite was a burst of flavor, and I knew that this dish would become a staple in my cooking repertoire.

Over the years, I made this recipe countless times, tweaking it here and there to suit my taste preferences. Sometimes I added a pinch of red pepper flakes for a bit of heat, other times I threw in some crispy bacon for extra flavor. No matter how I adapted it, the dish always turned out delicious, and it quickly became a favorite among my family and friends.

As I shared this recipe with others, I couldn't help but think about the different places and people who had influenced my cooking journey. I had learned so much from my own mother, who was a fantastic cook in her own right, as well as from the various neighbors, friends, and acquaintances who had shared their own recipes and cooking tips with me over the years.

But perhaps the biggest influence on my cooking style had been my travels. I had been lucky enough to visit many different countries and experience a wide variety of cuisines, from spicy curries in India to hearty stews in Ireland. Each new culinary adventure had broadened my horizons and inspired me to try new ingredients and techniques in the kitchen.

In a way, this recipe for farfalle with tomatoes and Swiss chard was a reflection of my culinary journey - a fusion of fresh, seasonal ingredients, bold flavors, and a touch of my own creativity. It was a dish that reminded me of the joy and satisfaction that cooking brought me, and the way that food had the power to bring people together and create lasting memories.

As I sat at my kitchen table, savoring the last few bites of my farfalle pasta, I couldn't help but feel grateful for all the experiences and influences that had shaped me into the cook I was today. And as I licked my plate clean, I knew that this recipe would always hold a special place in my heart, a reminder of the love and passion that I poured into every dish I made.