Spaghetti with Tomato + Kale
Serves: 2
  • ⅓ pound spaghetti
  • ¼ cup olive oil, plus more for serving
  • 3 cloves garlic, sliced thin
  • Pinch of crushed red pepper flakes
  • 1 bunch of kale, tough stems removed and leaves roughly chopped
  • 1 pint tri-colored baby tomatoes, sliced in half
  • 3 basil leaves, chopped
  • Salt and pepper
  • ¼ cup freshly grated Parmigiano Reggiano, plus more for serving
  1. Bring a medium pot of water to a boil, add a large pinch of salt once boiling
  2. Add pasta to boiling water and cook until al dente
  3. Once pasta is added to water, add olive oil to a large saute pan over medium heat
  4. Add garlic and cook for about 2 minutes
  5. Add red pepper flakes, stir to combine
  6. Add kale, stir to combine (make sure you pat the leaves dry so they aren't being added to the pan wet) and cook for about 5-8 minutes or until wilted and cooked (if leaves look dry, add another drizzle of olive oil)
  7. Add tomatoes and a large pinch of salt and pepper, stir to combine and cook for another 5 minutes (be careful when combining ingredients so you don't break up the tomatoes)
  8. Add basil, stir to combine
  9. Add the pasta and Parmigiano Reggiano to the pan, stir to combine
  10. Remove from heat, serve and top with a drizzle of olive oil and some more Parmigiano Reggiano
Recipe by Feeding an Italian at