This is not a difficult recipe, although it does have four separate components to prepare: crumb topping, herbed tomatoes, pasta and Swiss chard.

Don’t even think about skipping the crumb topping. Its added crispy crunchiness makes this dish extra special.

Crumb topping:

1/2 cup panko breadcrumbs

1 Tbsp. nutritional yeast

2 tsp. olive oil

1/2 tsp. seasoning mix, such as Mrs. Dash

1/2 tsp. paprika

1/2 tsp. garlic powder.

Whisk all the ingredients together in a small sauté pan and fry over medium heat until toasted.

Ingredients for herbed tomatoes:

4 big ripe tomatoes, cored

1/2 cup packed mixed fresh herbs such as parsley, cilantro, basil, chives, mint

2 Tbsp. extra-virgin olive oil

1 large clove garlic, pressed

Salt and pepper to taste

Directions for herbed tomatoes:

1. Chop the herbs as finely as possible and combine them in a small bowl along with garlic, olive oil, some salt and some freshly crushed black pepper.

2. Slice the cored tomatoes in half from top to bottom (i.e., north pole to south pole) and place them cut side down on a baking sheet (topped with foil, if you wish) sprayed with nonstick cooking spray.

3. Set your oven rack as close to the broiler as possible, and broil the tomato halves on high for 3 to 4 minutes, until they’re charred.

4. Remove the tomatoes from the broiler, turn them cut side up and coat the cut sides with the herb mixture. Remember to turn the broiler off!

5. Set the tomatoes on a low shelf in the oven and let them rest for a while without the heat on, until you’re ready to roast the Swiss chard.

Meanwhile, cook up a batch of your favorite pasta.

Ingredients for Swiss chard:

1 bunch Swiss chard, stems removed, coarsely chopped

2 cloves garlic, minced

1 Tbsp. olive oil

Salt and pepper to taste

Directions for Swiss chard:

1. Remove the tomatoes from the oven and preheat the oven to 425 degrees.

2. Spray another sheet pan (topped with toil or parchment, if you wish) with nonstick spray. Spread the chopped Swiss chard leaves out on it, add the garlic, and drizzle with olive oil. Add a little salt and pepper. Toss with your hands (it’s good for your skin).

3. Roast for 10 to 12 minutes, until crispy but not burned.

Assembling the dish:

1. Place a bed of cooked pasta in a rectangular serving dish. Toss it with a little of your best olive oil and a little salt.

2. Top the pasta with the roasted Swiss chard, then the tomatoes, then the crumbs. You won’t need all the crumbs, so serve the surplus alongside. If your serving dish is oven-worthy, you can briefly reheat the whole thing for a few minutes to melt the tomatoes a little more.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.