What you need
½ lb. spaghetti, cooked according to package directions
2 tbsp. extra virgin olive oil
3 cloves garlic, minced
1 pinch of red pepper flakes
2 bunch kale, washed and cut into 1 inch pieces
4 oz. of cherry or grape tomatoes
Coarse salt and fresh cracked pepper to taste
1 whole lemon
¼ to ½ cup reserved pasta water
½ c. fresh grated parmesan cheese, plus more for garnish
In a large pot of salted boiling water cook your spaghetti according to package directions. Be sure to save some of the cooking water when you drain the pasta.
Heat the oil in a large sauté pan over medium high heat. Add the garlic and red pepper flakes and cook for 30 seconds or so just until fragrant. Add the chopped kale and sauté for a minute or so. Toss in the tomatoes and cook another minute or 2 until they get soft and start to break open. Season with salt and pepper.
Toss the cooked pasta into the kale and tomatoes, toss to combine. Squeeze in the juice of the whole lemon and stir in the grated parm. Use the reserved pasta water to thin out the sauce if needed.
That is it, put a big old pile on a plate and garnish with a little more cheese, a drizzle of extra virgin olive oil and if you like, a little more lemon juice.
Jen of My Tiny Oven
