Delicious ‘Swiss Chard, Oak-smoked tomato & Roasted Onion Pappardelle’ by Chef Craig Thomson at The Perch Inn, Oxford.
2 tablespoons olive oil
1small onion, thinly sliced
4 cloves garlic, sliced
2 bunches Swiss chard, stems discarded and leaves cut into 1-inch strips
Salt and black pepper
Oak smoked tomato halves
Cook the pasta. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large pan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.
Add the chard and tomatoes and ¼ teaspoon each salt and pepper and cook, tossing frequently, until tender, 3 to 5 minutes more.
Add the chard mixture; ¾ cup of the reserved cooking water, and ½ teaspoon salt to the pasta and toss.