Spaghetti With Kale and Tomatoes

Siriusly Hungry
by Siriusly Hungry
5 people
30 min

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!

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.

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!

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

Spaghetti With Kale and Tomatoes
Recipe details
  • 5  people
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info

  • 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

boil spaghetti 2 minutes short of al dente, and set aside
Place your saute pan over medium high heat on the stove, add 3 tbsp evoo.
When the oil is hot, add the tomatoes, garlic and crushed red pepper, saute until tomatoes start to soften, then add the kale.
Continue to saute until the kale is coated in the tomato - garlic mix and is slightly wilted.
Add the spaghetti to the pan and toss with the kale and tomatoes.
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.
Divide between bowls and serve with extra cheese
  • Tools needed: big pot to boil spaghetti and large saute pan
Siriusly Hungry
Want more details about this and other recipes? Check out more here!
  • Vinita Hayes Vinita Hayes on May 30, 2021

    💋This looks n sounds delicious. Never used greens in spaghetti before. Could I use other forms of pasta, like linguine??

  • Vicki Vicki on May 30, 2021

    Do you leave the pasta in the water while you make the sauce?