Cook the pasta.
Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large pan over medium-high heat.
Add the onion and garlic and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.
Add the chard and tomatoes and 1/4 teaspoon each salt and pepper and cook, tossing frequently, until tender, 3 to 5 minutes more.
Add the chard mixture; 3/4 cup of the reserved cooking water, and 1/2 teaspoon salt to the pasta and toss.

300 gram pappardelle
2 tablespoon olive oil
1 small onion, thinly sliced
4 cloves garlic, sliced
2 bunches Swiss chard, stems discarded and leaves cut into 1-inch strips
Salt and black pepper
Oak smoked tomato halves