Cavatelli With Red and Green Chard

• cavatelli13 ounces
• chicken stock0.5 cup
• garlic2 cloves
• kosher salt and pepper6 servings
• olive oil3 tablespoons
• plum tomatoes3
• swiss chard1 large bunch

Instructions

1. 1

   Bring a large pot of salted water to a boil.Blanch the chard for about 4 minutes or until tender, then remove from water and set aside.Allow water to come back up to a boil.In another pan, gently warm the garlic in olive oil for about thirty seconds.

2. 2

   Add tomato and chicken stock.

3. 3

   Cover and simmer gently for about 5 minutes.Uncover, stir in swiss chard and season with salt.Cook for another 4-5 minutes over a medium flame.Meahwhile, drop the cavatelli into the salted, boiling water and allow to cook until they rise to the surface.Using a slotted spoon, transfer the cavatelli to the pan with the chard mixture.

4. 4

   Add 1/2 cup of the cavatelli cooking water to the pan and stir for another 2-3 minutes.The sauce should have a thin, slightly brothy consistency.Taste for seasoning, and add freshly ground black pepper before serving.