Lemon, Tomato & Kale Spaghetti
This simple yet delicious tomato & kale spaghetti dish uses a handful of ingredients including fresh cherry tomatoes, kale and garlic. Full recipe below.
1 tablespoon sea salt
500g spaghetti
2 lemons, peeled then juiced
½ cup olive oil
2 medium cloves garlic
500g cherry tomatoes, halved
2 cups chopped kale
Half-fill a large pasta pot with water and add the salt. Bring to the boil then add the spaghetti. While the pasta is cooking, prepare the sauce. Start by slicing the lemon peel into very fine strips. Pour the oil into a large frying pan and add the lemon peel and garlic before turning on the heat. Once the oil is hot (you will smell the lemon and garlic) add 3/4 of the chopped tomatoes (keep the rest for later) and cook for 3 or so minutes until they’re softened. Add the juice from the lemons then add the chopped kale. Cook for around 2 minutes until the kale is wilted. Once the spaghetti is cooked to your liking, strain it and pour it into the sauce — toss well so that every strand gets coated. To serve, spoon the pasta onto a serving platter then pour the sauce over the top. Sprinkle the remaining chopped tomatoes on top.
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Photography by Ken Brass
