1/2 cup sunflower seeds 1 teaspoon canola oil 8 ounces onion -- chopped 2 cloves garlic -- minced 2 pounds fresh tomatoes -- peeled and seeded 1 can tomato paste -- (6 ounce) 1 teaspoon minced fresh oregano 1 tablespoon minced fresh basil 1 teaspoon salt -- optional freshly ground pepper 8 ounces fresh chard 1 pound 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 Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved
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