Whole-Grain Spaghetti with Garlicky Kale and Tomatoes


  • 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
  • 2 pints grape tomatoes, halved
  • 1/3 cup chopped roasted almonds
  • 1/4 cup grated pecorino (1 ounce), plus more for serving


  1. Cook the pasta according to the package directions
  2. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot
  3. Meanwhile, heat the oil in a large skillet over medium-high heat
  4. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper
  5. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes
  6. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes
  7. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more
  8. Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine
  9. Serve with additional pecorino

Source: http://www.realsimple.com/

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