Ingredients (serves 4)

• 1 tablespoons plus two teaspoons extra-virgin olive oil
• 2 cloves garlic
• 2 cups cherry tomatoes
• 1 1/2 teaspoons fresh thyme leaves
• 1 pound boiled, chopped kale leaves
• Coarse salt and ground pepper
• 1 lb Long pasta

Directions:

1. In a large skillet, heat 1 tablespoon olive oil over medium.
2. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds.
3. Add cherry tomatoes, quartered, and fresh thyme leaves.
4. Cook until tomatoes begin to break down, 2 minutes.
5. Add kale and cook until heated through, 2 minutes.
6. Season with salt and pepper.
7. Drizzle with 2 teaspoons oil.
8. Toss with boiled pasta.