Wash the Swiss chard with water and baking soda; remove the lower part of the stems and any tough strings; cut everything into strips about 1/2 inch wide, separating the stems from the leaves.

In the same water used to steam the chard (adding more water as needed), cook the pasta until al dente.

In a pan, sauté a clove of garlic and some chili pepper, then add the Swiss chard and sauté for 1 minute. (If desired, you can add an anchovy fillet to the sauté)

Add the pasta, a cup of the cooking water, a teaspoon of Pecorino cheese, and mix everything together. When the water is absorbed... it's ready.

Serve with grated Pecorino cheese.