I bought heirloom tomatoes, fennel and ricotta salata at Trader Joe's. Swiss chard came from the Wednesday Hilldale Farmers' Market in Madison, WI. The combination here is amazing, but you can definitely do some swapping - cherry or grape tomatoes would work for the heirlooms, spinach, kale or another dark leafy green for the swiss chard, feta for the ricotta salata. Let this be your guide.
1 lb. penne pasta
1 package baby heirloom tomatoes (about 25? I forgot to count.)
1 cup diced fennel bulb (about 1/2 a fennel bulb)
2 cups swiss chard, sliced into ribbons
2 Tbsp. olive oil
4 cloves garlic, minced
kosher salt & pepper, to taste
1. Cook your pasta according to the directions on the package. I recommend cooking it al dente (so check it a couple minutes before the recommended time).
2. Meanwhile, heat the olive oil in a large skillet or pot (I used my dutch oven). When it shimmers, add the fennel. Add a pinch of salt and pepper and let cook a few minutes. Then add the tomatoes. Cover and let cook for 5 minutes. The juices from the tomatoes will start to come out and the fennel will soften.
3. Remove the lid and add the swiss chard and garlic. Let the chard wilt slightly, then add the pasta and more salt and pepper. Taste to check seasonings.