What you'll need:
180 g Linguine
2 tablespoons Extra virgin olive oil
1 medium red onion, thinly sliced
2 cloves garlic, crushed
Salt and black pepper
2 handful of kale, thick stems removed and leaves torn into bite-size pieces
8 small grape tomatoes, halved
50 g shaved Parmesan Cheese , plus more for serving
How it's made:
1. Cook the linguine according to the package directions. Reserve 200 ml of the cooking water; drain the pasta and return it to the pot.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally for 4 to 5 minutes.
3. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes, and be careful not to burn the kale leaves. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.
4. Add the kale mixture, parmesan cheese, and reserved cooking water to the pasta and toss to combine. Serve with additional parmesan cheese.