Creamy Tomato Fettuccine

Instructions

1. Make the sauce

   Add the tomato paste to a bowl with the sun-dried tomatoes (including the oil); add half the pepper, salt, and olive oil. Add the juice of both lemon halves; season with salt and pepper. Whisk until thoroughly combined.

2. Cook the pasta

   Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Add the pasta to the boiling water and cook, stirring occasionally, 3 to 4 minutes, or until tender. Turn off the heat. Reserving 1/2 cup of the pasta cooking water in a small bowl just return the pasta to the cooking water and thoroughly toss just before serving.

3. Finish the pasta & serve your dish

   To the pot of cooked pasta, add the sauce and butter; stir to combine. Add enough pasta cooking water to create a light coating (you may not need all the water). Cook on medium-high heat, stirring frequently, 1 to 2 minutes, or until heated through. Turn off the heat. Add the cheese; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the Swiss chard and remaining thyme. Enjoy!

4. Prepare the ingredients

   Wash and dry the fresh produce. Cut the tomatoes into 1/2-inch pieces. Roughly chop the sun-dried tomatoes. Peel and roughly chop 2 cloves of garlic. Pick the thyme leaves off the stems. Separate the Swiss chard leaves from the stems; discard the stems and roughly chop the leaves. Quarter and deseed the lemon. Grate the cheese on the small side of a box grater.

5. Make the garlic-thyme breadcrumbs

   In a large pan, heat a drizzle of olive oil on medium until hot. Add the breadcrumbs, chopped garlic, and half the thyme leaves; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a small bowl. • Rinse and wipe out the pan.

6. Cook the tomatoes

   In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped sun-dried tomatoes and tomato pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped Swiss chard; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. • Turn off the heat. Stir in the butter, cheese, and remaining thyme leaves; season with salt and pepper. Add the juice of all 4 lemon wedges.