Orecchiette with Red Chard and Chilies

Name: Orecchiette with Red Chard and Chilies
Ingredients: 1 bunch red chard (about 3/4 lbs, stems removed and retained, leaves torn into 2‑inch pieces); 4 tablespoons extra-virgin olive oil (divided); 2 cloves 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)

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Ingredients

1 bunch red chard (about 3/4 lbs, stems removed and retained, leaves torn into 2‑inch pieces)
4 tablespoons extra-virgin olive oil (divided)
2 cloves 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)