Orecchiette with Red Chard and Chilies - SippitySup

Ingredients

• 1 bunch red chard (about 3/4 lbs, stems removed and retained, leaves torn into 2‑inch pieces)
• 4 tablespoon extra-virgin olive oil (divided)
• 2 clove garlic (peeled and minced)
• 2 red fresno chilies (halved lengthwise, seeded and thinly sliced crosswise)
• ½ pound dried orecchiette
• 4 anchovy fillets (oil packed or salt packed and rinsed) optional
• 1 pinch kosher salt (plus 2 tablespoons more for boiling)
• 1 pinch freshly cracked black pepper (or as needed)