Inspirational Recipes

• 6 Roma tomatoes, cored and quartered
• 1 tsp lemon thyme, chopped
• Olive oil
• Salt and freshly ground pepper
• 2 cloves garlic, minced
• 1 pinch chili flakes
• 1/4 cup chicken stock
• 1/2 cup tomato sauce
• 1 lb spaghetti
• 2 Tbsp basil, cut into long, thin strips
• 2 Tbsp parmesan cheese

Preheat oven to 350°F. Mix together tomatoes, lemon thyme, 1 Tbsp olive oil, salt and pepper. Put on sheet pan and roast for 20 minutes. Heat 1 Tbsp olive oil in skillet. Add garlic, salt, pepper and chili flakes. Sauté for 1/2 minute and add tomato-thyme mixture, stock and tomato sauce. Bring to a boil and reduce heat to a simmer for 2 minutes. Cook the pasta in a large pot of boiling salted water until al dente. Drain. Transfer to a large bowl and toss with sauce. Garnish with basil and cheese. Serve immediately. Serves 4

• 1 lb farfalle
• 1 Tbsp butter
• Small bunch Swiss chard, sliced lengthwise into ribbons
• ½ cup ricotta
• 2 Tbsp grated parmesan cheese
• Salt and pepper

Cook the farfalle in boiling, salted water until al dente. While pasta is cooking, melt butter in a non-stick pan and sauté Swiss chard for 2 minutes. In a bowl, stir together ricotta, parmesan cheese, Swiss chard, a pinch of salt and pepper and 4 Tbsp of the pasta cooking water. Drain the farfalle and toss with sauce. Serve immediately. Serves 4