You can supercharge this heart-healthy dish by adding chopped, oil-packed sardines to the pan along with the other ingredients.
6 ounces whole-grain spaghetti
2 tablespoons olive oil
1 medium red onion, thinly sliced
2 cloves garlic, chopped
sea salt and black pepper
1 bunch kale, stems removed and leaves torn into bite-sized pieces
2 cups chopped tomatoes
1/3 cup roasted almonds
¼ cup grated pecorino, plus more for serving
1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking liquid, drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon sea salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4-5 minutes. Add the kale and cook, tossing frequently, just until tender, 2-3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1-2 minutes more.
3. Add the kale mixture, almonds, pecorino, and reserved cooking liquid to the pasta and toss to combine. Serve with additional pecorino.