Begin by prepping the tomatoes and swiss chard. For the tomatoes, I boil them for a couple of minutes, until I see the skin start to crack. I then remove from boiling water and let them cool down a bit. Once they are cool enough to touch, I can easily peel off the skin. Cut in half, remove the seeds and then continue to chop. For the swiss chard, I wash them under cold water and then I peel the stems the same way as a celery rib, to remove the stringy outer layer. Once peeled, they can be chopped into the bite size you prefer. Bring a pot of salted water to a boil which will be used for the swiss chard later.
In a deep frying pan, pour in about two ounces of olive oil and heat over a medium flame. After the oil has heated up, add in the garlic and onion. Saute for about two minutes, making sure to stir so that it cooks evenly and doesn't burn.
Add in the tomatoes and continue to cook for about five minutes over a medium/low flame. After five minutes, lower the flame and add the swiss chard into the boiling pot of water. Let cook for about three minutes. Fill a big bowl with ice and cold water which will be used for blanching the swiss chard. Scoop the swiss chard out of the boiling pot of water and place into the big bowl of ice water. This is to stop the cooking process of the swiss chard. Remove the swiss chard from the cold water, squeeze the excess water out and then add into the pan with the tomatoes. Add salt and black pepper, to taste, mix and continue to cook over a low flame until the pasta is done cooking.
Bring a pot of salted water to a boil and cook the pasta as per the package instructions. Scoop the pasta out of the pot and place into the swiss chard pan. You can add some of the pasta water to thicken the sauce a bit and also to help stick the pasta and sauce together.
Mix together over a low flame and then remove from the stove. Serve with a sprinkle of shredded parmigiana cheese and enjoy! Salute and cin cin!