Serves 4 to 6.

Note: Cavatelli refers to a pasta shape that looks a bit like gnocchi, with a hollowed center. Its form is perfect for catching sauces. From "The Southern Italian Farmer's Table," by Matthew Scialabba and Melissa Pellegrino.

• 2 tbsp. extra-virgin olive oil

• 1 garlic clove, smashed

• 1 large bunch Swiss chard (about 1 lb.), trimmed and chopped

• Kosher salt

• 1 (28-oz.) can whole peeled plum tomatoes, chopped with their juices

• Freshly ground black pepper

• 1 lb. cavatelli pasta

• Grated Parmigiano Reggiano, for serving


Heat oil in a 12-inch skillet over medium heat. Add garlic and cook until oil is fragrant and garlic is golden brown, 1 to 2 minutes.

Add Swiss chard to pan with a pinch of salt, cover, reduce heat to medium-low, and cook until chard is wilted, about 5 minutes. Add tomatoes to pan and cook, uncovered, until chard is very tender, 15 to 17 minutes. Season to taste with salt and pepper.

Meanwhile, bring large pot of well-salted water to boil over high heat. Drop in pasta and cook until al dente, according to package directions. Drain pasta well and toss with Swiss chard sauce. Serve with cheese on the side.