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1
Cook the pasta according to package directions.
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I also start the burst tomato sauce about the time I put the pasta into the boiling water.
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See below for sauce instructions.
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Right before draining the pasta, reserve one cup of the cooking water.
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Drain the pasta and set it and the reserved pasta water aside.
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In the same pot, add half of the olive oil, the crushed red pepper, and the anchovy paste.
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Turn the heat to medium-high.
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When the anchovy paste sizzles and melts into the oil, add half the garlic, the kale, and parsley to the pot, then pour in the wine.
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Toss the kale around for 4-6 minutes until wilted and the garlic is fragrant, then add the pasta back to the pot and toss everything together.
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Add the reserved cooking water a bit at a time to coat the pasta.
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Taste, and add salt if needed to your taste, or more crushed red pepper if youd like.
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12
For the burst tomato sauce (I start this when the pasta water is boiling) add all the tomatoes with the remaining half of the olive oil to a skillet with a tight fitting lid.
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Cover the tomatoes and turn the heat to medium-high.
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Let the tomatoes steam and burst for about 15 minutes until a sauce has formed.
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Add the remaining half of the minced garlic cloves, the butter, and a sprinkle of salt.
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Cook for 2 minutes until the garlic is fragrant, then taste and add more salt if needed.
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Serve the pasta topped with the tomatoes and cheese, if desired.
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Enjoy!
