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Recipe Tags:

Food

Recipe Instructions:

Ingredients
6 ounces whole-grain spaghetti

2 tablespoons olive oil

1 medium red onion, thinly sliced

2 cloves garlic, chopped

kosher salt and black pepper

1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)

2 pints grape tomatoes, halved

⅓ cup chopped roasted almonds

¼ cup grated pecorino (1 ounce), plus more for serving

Directions
Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes.

Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.

Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.