1 lb dried pasta, any shape
1 qt cherry tomatoes, any variety or 2 lbs heirloom tomatoes, cut into chunks
1 bag baby kale or 1 bunch lacinato kale, cut into ribbons
1/2 tsp chili flakes or piment de ville
4 oz goat cheese
1/4 cup toasted bread crumbs (optional)


  1. Bring the a large pot of salted water to a boil
  2. Add the pasta and boil until 85% al dente
  3. Drain the pasta reserving 1/2 cup of the pasta cooking water
  4. Return to the pot with the goat cheese and cook over medium low heat until the pasta is tender and the goat cheese has melted into a sauce
  5. Add the kale, tomatoes, and chili flakes then toss to combine and divvy into serving bowls
  6. Finish with the bread crumbs and serve