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Rinse and slice the cherry tomatoes in half.
Rinse and divide the chard leaves from the stem. Chop the stem finely and cut the leaves roughly.
Fry the garlic in olive oil for 2 minutes until golden on medium heat.
Add the tomatoes, season with salt and let them cook for 2 minutes.
Now add the spaghetti, add enough water to cover them and top with the swiss chard stem.
Cover with a lid and let it cook for ⅔ minutes on medium heat.
Check and mix/toss your spaghetti every now and then.
Taste the spaghetti and add water as it evaporates to continue to cook it.
When you are about 2 minutes away from the spaghetti being fully cooked, stir in the chard leaves, a good pinch of salt and complete the cooking.
When you are happy with the texture of your pasta and you have what resembles a creamier sauce, remove from the stove.
Only at this stage, add the grated cheese and a good glug of extra virgin olive oil.
Mix and toss the spaghetti to help emulsify the sauce.
Plate the spaghetti straight away and garnish with fresh zest of lemon and orange (and more cheese).