The freshness from the tomatoes, lemon and Italian parsley make this pasta dish light enough to enjoy even on the hottest of summer days. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
Bring a large pot of salted water to a boil. Cook your pasta of choice until al dente, reserving 1 cup of pasta water (we’re going to use this later on in the recipe).
To a large skillet or Dutch oven, set over medium heat, add the oil. When hot, add the cherry tomatoes and cook until blistered, about 2 to 3 minutes. Give the pan a shake so the tomatoes flip to their opposite side and cook for an additional minute or so. Mix in the oregano, crushed red pepper, anchovy paste, garlic, 1/2 cup reserved pasta water and kale. Toss together and cover, cooking the sauce for about 5 minutes, until the kale has softened. Add the lemon juice and Italian parsley and give it a taste. Add salt according to taste. I added about 1/2 teaspoon but this really will depend on how salty your anchovy paste/anchovy is.
Add the cooked pasta to the pan and toss until the pasta is thoroughly coated. If needed, add more pasta water. Garnish with more Italian parsley and Parmesan, if you like!
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