Squid Ink Pasta with Cherry Tomatoes and Dinosaur Kale

Ingredients

• •

  250 g black squid ink spaghetti

• •

  1/2 cup whole almonds

  coarsely chopped

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and occasionally stir, cooking for one minute less than the package instructs.

2. 2

   Heat 3 Tbsp of olive oil in a large saute pan over medium heat. When warm, add the almonds and toast until golden brown, reducing the heat if necessary.

3. 3

   Raise the heat to medium-high and add the cherry tomatoes. Cook for 2 minutes, frequently stirring until the tomatoes have softened and have given up some of their liquid. Add the kale and stir until it starts to wilt.

4. 4

   Reduce heat to medium-low and add the garlic and basil.

5. 5

   When the pasta is cooked, lift it out of the water and into the saute pan along with 2 Tbsp of water.

6. 6

   Add the remaining 2 Tbsp olive oil and stir vigorously to emulsify the pasta water and oil.

7. 7

   Serve garnished with crumbled feta.