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Cherry Tomato & Kale Linguini

When bitter marries sweet, on a bed of pasta.

PJ Catledge




Prep Time

5 minutes

Total Time

15 minutes





Step 1
Using a large stock pot set over high heat, bring 6 cups of water to a boil. Sprinkle in salt and add pasta. Cook according to directions on package and reserve 1/2 cup cooking liquid before draining the pasta.


Step 2
Return the pot to medium heat and add the olive oil. Once the oil is hot, add the shallots and garlic and sauté for about 45 seconds.


Step 3
Add reserved pasta water, Sensei kale, cherry tomatoes and drained sun-dried tomatoes, pepper, garlic powder, red chili pepper flakes and sea salt to the shallot and garlic mixture. Cook until the kale is wilted and the tomatoes are blistered.


Step 4
To the same pot, sprinkle in the cheese, stir to combine and then gently fold in pasta. Divide into portions and serve.

Nutrition per serving: