I had just read about this recipe in the New York Times that morning, and at noon, out of the blue, three relatives called to say they were coming by at lunchtime…from Utah…but don’t go to any trouble. We had just returned from a trip abroad, no food was in the house, the jet-lag was flaring badly, but here was this gift of a recipe, and with a few modifications I had it ready to go in no time. Make it. It’s delicious and quick.
1 pound angel hair spaghetti
3-4 pints cherry tomatoes, separated (cut about half of the tomatoes in half, and leave the rest whole–save about 1/2 cup of the halved tomatoes to sprinkle on top for garnish at the end. Truth: I forgot to cut them before I threw them in with the spaghetti and they were fine.)
zest of two lemons
1/3 cup olive oil
2 teaspoons salt
1 bunch kale or spinach (wash, cut out the stems and discard, and chop the rest)
Salt and Pepper to taste
Parmesan or other hard grated cheese, for serving (we use Pecorino-Romano)
Measure out 1 quart of water, and bring to a boil.
Add the boiling water to the pan with the spaghetti. Cover the pan and bring to a boil. Remove the lid and simmer for about six minutes. Occasionally use tongs to lift and separate the spaghetti so it doesn’t stick.
Correct seasonings, top with cheese and remaining 1/2 cup sliced tomatoes. Serve.