Spaghetti with Kale and Tomatoes is the perfect weeknight meal. It’s inexpensive, delicious, fills you up and it cooks up rather quickly. The addition of tomatoes to my spaghetti and kale only happened a few years ago. I always keep tomatoes in my house so it was just a natural progression to just throw them in. This is especially good for tomatoes that are almost past their prime. They’re not cute for salads but they cook up great!

two bowls in Fram with spaghetti and kale, one bowl peeking in from the side with spaghetti and kale, one small bowl on the top of frame with parmesan cheese and one next to it with cracked black pepper

This recipe was completely inspired by Cacio e Pepe. Cacio e Pepe is an Italian pasta dish made with grated pecorino cheese and freshly cracked black pepper. I use a little less olive oil and sauté the kale and tomatoes in garlic and crushed red pepper then toss the pasta in it in at the end.

If you don’t like kale (you’ll like it in this guaranteed ;-)) use any greens you like. Hardier greens like kale and swiss chard need to be sautéed in the beginning but if using greens like spinach or arugula then simply toss it in at the end, no sauté required.

one bowl on a white cool background with spaghetti tossed with kale and tomatoes. one bowl above it with parmesan cheese and a small bowl next to it with cracked black pepper
one bowl on a white cool background with spaghetti tossed with kale and tomatoes. one bowl above it with parmesan cheese and a small bowl next to it with cracked black pepper
spaghetti with tomato and kale

This recipe is fairly easy but I’ll give you a few tips to make it even easier. First, always read through the ingredient list and instructions first before cooking. Trust me it helps. For me, when I do that it starts the painting of what the dish is going to look like in my mind 🙂 Secondly, have all the ingredients needed for the recipe in front of you, this makes the process go by faster…which is the goal during the week 😉 Thirdly, while making the sauce, the cheese might clump, its ok… don’t freak. Just keep tossing at medium heat adding water bit by bit till it melts. And if it doesn’t? who cares, clumps of cheese is never a bad thing lol . Now lets make dinner!

one bowl on a white cool background with spaghetti tossed with kale and tomatoes. one bowl above it with parmesan cheese and a small bowl next to it with cracked black pepper

Spaghetti with Kale and Tomatoes

Yield: serves 5 ppl
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Spaghetti with Kale and Tomatoes is the perfect weeknight meal. It's inexpensive, delicious, fills you up and it cooks up rather quickly!

Ingredients

  • 1lb Spaghetti
  • 3 tbsp evoo
  • 4-5 cups chopped kale
  • 2 cups grape tomatoes, halved
  • 1 cup grated parmesan, romano or cotija cheese, plus more for serving
  • 2 garlic clove, grated
  • 1/4 tsp crushed red pepper
  • 1-2 tsp crushed black pepper
  • 1 cup reserved pasta water

Instructions

    1. boil spaghetti 2 minutes short of al dente, and set aside
    2. Place your saute pan over medium high heat on the stove, add 3 tbsp evoo.
    3. When the oil is hot, add the tomatoes, garlic and crushed red pepper, saute until tomatoes start to soften, then add the kale.
    4. Continue to saute until the kale is coated in the tomato - garlic mix and is slightly wilted.
    5. Add the spaghetti to the pan and toss with the kale and tomatoes.
    6. Add the cheese and black pepper and toss it all together. Use the reserved pasta water as needed to create a sauce. the sauce should cling to the pasta, its not a loose sauce.
    7. Divide between bowls and serve with extra cheese
    8. Enjoy!

Notes

Tools needed: big pot to boil spaghetti and large saute pan

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 517

nutrition information is not always accurate

© Angie
Cuisine: Italian / Category: Siriusly Savory

If you like this recipe, you’ll love my Spaghetti with Tomato Sauce 😉