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) Add tomato and chicken stock. 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.

3) 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.