Categories: Pasta

Ingredients

• 12 oz. grape tomatoes, halved
• 5 tbsp. olive oil, divided
• 1 small bunch Swiss chard
• 8 oz. uncooked bucatini pasta
• 4 medium garlic cloves, thinly sliced
• 1 1/4 tsp kosher salt
• 1/8 tsp crushed red pepper
• 1/2 cup ricotta cheese
• 2 tbsp. pine nuts, toasted

Directions

1. Preheat oven to 200. Toss together tomatoes and 2 tsp oil on a rimmed baking sheet lined with parchment paper. Arrange tomatoes cut sides up. Roast at 200 until softened and dehydrated, about 5 hours. Set aside.

2. Remove stems from chard, and thinly slice stems to equal 1 cup. Discard remaining stems, or reserve for another use. Tear leaves into 1-inch pieces.

3. Bring a large pot of water to a boil over high. Add pasta; cook 4 minutes. Add sliced chard stems; cook until pasta is al dente and stems are tender, about 3 minutes, adding chard leaves during last 20 seconds. Reserve 1 cup cooking liquid. Drain pasta mixture.

4. Heat garlic and 1/4 cup oil in a large skillet over medium. Cook, stirring often, until garlic is light golden brown, about 4 minutes. Add pasta-chard mixture, roasted tomatoes, salt, crushed red pepper and reserved cooking liquid. Cook, tossing constantly, until sauce thickens and pasta is coated, 3 to 4 minutes. Divide pasta among 4 shallow bowls. Top evenly with ricotta, pine nuts, and remaining 1 tsp oil.

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