Cavatelli With Red and Green Chard Recipe

Bring a large pot of salted water to a boil. Blanch the chard for about 4 minutes, or until it's tender, then use tongs to remove it from the water and set aside. Let the water come back up to a boil.

In another pan, gently warm the minced garlic in 3 tablespoons of olive oil for about thirty seconds, just until it smells fragrant but hasn't started to brown.

Add the chopped plum tomatoes and 1/2 cup chicken stock to the pan with the garlic. Cover and simmer gently for about 5 minutes. Uncover, stir in the blanched swiss chard, and season with kosher salt. Cook for another 4-5 minutes over a medium flame.

Meanwhile, drop the 13 ounces of cavatelli into the salted, boiling water. Cook until they rise to the surface, which indicates they're done. Using a slotted spoon, transfer the cooked cavatelli directly into the pan with the chard mixture.