Adding greens to a fresh tomato sauce is a surefire way to enjoy more flavour and lots of colour in your pasta dishes. For a bigger bite try substituting rapini for the Swiss chard.
In a large nonstick skillet, heat oil over medium heat. Stir in Swiss chard, onion, garlic with broth. Cover and simmer for 4 minutes. Uncover and stir in tomatoes, tomato paste and anchovy paste. Let cook, stirring occasionally for about 5 minutes or until tomatoes have softened.
Meanwhile, in a large pot of boiling salted water; cook pasta for about 6 minutes or until tender but firm (al dente). Drain well, reserving 1 cup (250 mL) of the pasta water.
Toss pasta wtih Swiss chard sauce, adding enough of the reserved water to moisten if necessary. Sprinkle wtih Asiago, if using before serving.