One 28-ounce can pelati (whole peeled) tomatoes
2 tablespoons extra-virgin olive oil, plus more for serving
1/3 red onion, medium diced
3 cloves garlic, cut into chunks
Pinch red pepper flakes, optional
1 bunch Swiss chard, stems removed, leaves chopped
1 pound fusilli pasta
8 ounces fresh mozzarella, grated or torn
1/4 cup grated pecorino
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Puree the tomatoes until smooth with an immersion blender.
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