Quick Tomato and Kale Pasta

This simple recipe is one of my favorite ways to use summer tomatoes, and it's quick and easy to make. Only a few ingredients required to make this flavorful recipe. It's full of cancer-fighting health benefits as well!
Course Dinner
Cuisine Italian
Keyword Cherry Tomatoes, Kale, Summer Pasta
Prep Time 5 minutes
Cook Time 7 minutes
Servings 1 2-3 People
Author Megan Lawson Evans



  • 8 oz Spaghetti (or other pasta you prefer)
  • 10-11 oz Tomatoes (one dry pint, more if you'd like!)
  • 3 tbsp Organic Extra Virgin Olive Oil
  • 2-3 Garlic Cloves (minced)
  • 1 bundle Kale
  • 1/4-1/2 tsp Salt (optional)
  • Pepper (top at the end)


  • Cook pasta according to package. Heat 1 tbsp of Extra Virgin Olive Oil in a medium skillet over medium-high heat. Add the garlic, tomatoes and the rest of the EVOO. Stirring occasionally, cook until the tomatoes start to wilt and release their juices - about 5 minutes.
  • Then, add in the kale. Stir and cook for another 2-3 minutes until the kale is wilted. Add the pasta to the skillet and toss until everything is mixed together. Serve immediately. 


  1. If you like garlic a lot, feel free to add more. 
  2. Use a bean or lentil pasta for added protein and fiber.