Spaghetti With Garlicky Kale & Tomatoes

1 pkg spaghetti
2 Tbs olive oil
2 cloves garlic, chopped
Kosher salt and black pepper
1 bunch kale, thick stems removed and leaves torn into bite-sized pieces
2 pints grape tomatoes, halved
1/3 cup chopped roasted tomatoes
1/4 cup grated pecorino, plus more for serving

1) Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot.
2) Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic, 1/4 tsp salt and 1/8 tsp 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.
3) Add the kale mixture, almonds, pecorino and reserved cooking water to the pasta, and toss to combine. Serve with additional pecorino.

Review: I was expecting to use more than 2 cloves of garlic, due to the name of the dish. However, garlic has a stronger taste than kale, so the flavor did stand out. This was a great, hearty dish that was filling. It was also super quick and easy to make. The flavor blended well and was so tasty, it didn't require cheese!

Adapted from:

http://www.realsimple.com/food-recipes/browse-all-recipes/whole-grain-spaghetti-with-garlicky-kale-and-tomatoes