Bring a large pot of salted water to a boil.

Blanch the trimmed red and green Swiss chard in boiling water for about 4 minutes, or until tender.

Remove the chard from the water and set aside.

Return the water to a boil.

In another pan, gently warm the thinly sliced garlic in extra-virgin olive oil for about 30 seconds.

Add the ripe, peeled, seeded, and crushed plum tomatoes and chicken stock to the pan.

Cover the pan and simmer gently for about 5 minutes.

Uncover the pan, stir in the blanched Swiss chard, and season with kosher salt to taste.

Cook for another 4-5 minutes over medium heat.

Drop the fresh or store-bought cavatelli into the salted, boiling water and cook until they rise to the surface (al dente).

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

Add 1/2 cup of the cavatelli cooking water to the pan.

Stir the cavatelli, chard mixture, and cooking water together for another 2-3 minutes to create a light sauce.