Ingredients:
4½ tablespoons olive oil
1½ pounds cherry tomatoes
6-8 cloves garlic, smashed and peeled
2 pounds chard, trimmed, leaves cut across into ½-inch strips, stems cut across into ¼-inch strips
1 pound penne pasta
Three 2-ounce cans anchovies, packed in oil, drained and fillets separated (optional)
Sea salt and freshly ground pepper to taste
Directions:
1. Place a rack in the center of the oven. Preheat oven to 500 degrees F.
2. Use 3 tablespoons of the olive oil to grease the smallest pan that will hold the tomatoes comfortably in a single layer. Put the tomatoes in the pan, interspersing them with the garlic cloves. Roast for 45 minutes, stirring every 15 minutes.
3. While the tomatoes are roasting, bring a large pot of water to a boil. Add the chard stems. Cook for 8 minutes, or until a knife pierces the flesh. Remove with a strainer and drain. Toss the stems with the remaining 1½ tablespoons olive oil.
4. Add the chard leaves to the pot. Cook for 5 minutes, or until tender. Drain and add to the stems.
5. Once the tomatoes and chard are cooked, bring a fresh pot of water to a boil. Cook the pasta according to the package directions until just done. Drain and return the pasta to the pot.
6. Add the chard stems, leaves, roasted tomatoes with the garlic and juices to the pasta (add the anchovies, too, if using; or, you can put them on the side so whoever wants them can add them when the dish is served). Toss over medium heat until well combined. Season with salt if necessary, depending on the saltiness of the anchovies, if using. Add pepper to taste.
Serves 6