Spaghetti with Tomato and Kale

From reading previous posts, most of you may know that I am lucky enough to work just a few blocks away from the Union Square Greenmarket. And now, since the vendors are loaded with so many beautiful fruits and vegetables, I had to develop a recipe that captured the essence of summer produce in New York.

Tomatoes were everywhere, but I gravitated towards these beautiful tri-colored baby tomatoes. To me, they are more visually interesting than just plain red – I just love the mixture of orange, yellow and some were even purple. Next I found another favorite vegetable of mine – kale! From there, it was a no brainer to combine these vegetables with what else – pasta!

When developing this recipe, I wanted to really let the tomatoes and kale shine, so I didn’t add too many other ingredients, and I didn’t cook down the tomatoes too much – I still wanted them pretty intact so we could enjoy their fresh and vibrant flavor.

In less than 2o minutes, you have a beautiful summer dish that is perfect for any weeknight dinner this season.


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


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