Squid Ink Pasta with Cherry Tomatoes and Dinosaur Kale

Ingredients

• 250 g black squid ink spaghetti
• 5 Tbsp David's organic extra virgin olive oil
• 1/2 cup whole almonds , coarsely chopped
• 2 handfuls of cherry tomatoes
• 1 small bunch dinosaur kale , cavolo nero or lactinato, trimmed from stalk and torn into large pieces
• 4 garlic cloves , finely chopped
• 10 basil leaves , finely chopped
• Feta cheese , crumbled

1. Bring a large pot of salted water to a boil. Add the pasta and occasionally stir, cooking for one minute less than the package instructs.
2. Heat 3 Tbsp of olive oil in a large saute pan over medium heat. When warm, add the almonds and toast until golden brown, reducing the heat if necessary.
3. Raise the heat to medium-high and add the cherry tomatoes. Cook for 2 minutes, frequently stirring until the tomatoes have softened and have given up some of their liquid. Add the kale and stir until it starts to wilt.
4. Reduce heat to medium-low and add the garlic and basil.
5. When the pasta is cooked, lift it out of the water and into the saute pan along with 2 Tbsp of water.
6. Add the remaining 2 Tbsp olive oil and stir vigorously to emulsify the pasta water and oil.
7. Serve garnished with crumbled feta.