Spaghetti with Kale and Tomatoes

This is a recipe that I got in the Feb 2011 Real Simple magazine. I didn't have any almonds or pecorino but I think it came out fine without it. Since I love garlic, I had tossed in 2 extra cloves into the dish. I hope you enjoy it!

Ingredients
6 oz whole-grain spaghetti
2 tbsn olive oil
1 med red onion, thinly sliced
2 cloves garlic, chopped
Kosher salt and black pepper
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
2 pints grape tomatoes, halved
1/3 c. chopped roasted almonds
1/4 c. grated pecorino (1 oz), plus more for serving

+ Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot.
+ Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes.
+ Add kale to the onion and garlic and cook, tossing frequently, until tender, 2 to 3 minutes.
+ Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes.
+ Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

Serves 4