Separate chard leaves from ribs.

Wash chard leaves and place in a pot with residual water.

Cover and cook over medium heat until wilted, about 5 minutes.

Drain chard, pressing out excess water.

Chop chard coarsely.

Heat 1/3 cup olive oil in a skillet over medium heat.

Add garlic and red pepper flakes; sauté until garlic is lightly browned, about 2 minutes.

Add chard, salt, and pepper; toss to coat.

Keep warm.

Boil salted water in a large pot.

Add orecchiette and cook until al dente.

Drain pasta, reserving 1/2 cup cooking water.

Return pasta to the pot and add remaining olive oil.

Toss until coated, then add greens and toss again.

Grate ricotta salata over pasta and toss again, adding reserved water if needed for moisture.

Transfer to warm plates and serve.