Step 1

Bring a large pot of salted water to a boil.

Step 2

Blanch the chard for about 4 minutes or until tender, then remove from water and set aside.

Step 3

Allow water to come back up to a boil.

Step 4

In another pan, gently warm the garlic in olive oil for about thirty seconds. Add tomato and chicken stock. Cover and simmer gently for about 5 minutes.

Step 5

Uncover, stir in swiss chard and season with salt.

Step 6

Cook for another 4-5 minutes over a medium flame.

Step 7

Meahwhile, drop the cavatelli into the salted, boiling water and allow to cook until they rise to the surface.

Step 8

Using a slotted spoon, transfer the cavatelli to the pan with the chard mixture.

Step 9

Add 1/2 cup of the cavatelli cooking water to the pan and stir for another 2-3 minutes.

Step 10

The sauce should have a thin, slightly brothy consistency.

Step 11

Taste for seasoning, and add freshly ground black pepper before serving.