With so few ingredients, it's important to use the best ingredients. It's definitely a must make with the fresh cherry tomatoes of summer. We sometimes forget to get lemons and it's still really amazing without the zest but it does take it to the next level of deliciousness. If you don't like kale, skip it or use spinach, or even some basil leaves.
I think this recipe credit goes to NYT.
serves 4 with hearty servings
1-2 pounds cherry tomatoes, halved (about 2 pints)
2 lemons, zested
7 tablespoons olive oil (or 1/4 cup plus 3 tablespoons)
2 teaspoons kosher salt, plus more to taste
1 bunch kale, chopped
Parmesan, for serving
Bring just over a quart of water to a boil. Meanwhile, place uncooked spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)
Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn't stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.
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