Name: Spaghetti with Olives, Kale, and Cherry Tomatoes
Prep time: 40 minutes
Total time: 40 minutes
Yield: 4 Servings
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 6 garlic cloves, minced, divided; 3/4 teaspoon dried crushed red pepper, divided; 8 ounces kale, stemmed, leaves thinly sliced (about 8 cups packed); Coarse sea salt; 1/3 cup golden raisins; 1 pound spaghetti; 1/3 cup black olives (such as Kalamata, Gaeta, or large Greek), pitted, quartered; 1/3 cup brine-cured green olives (such as Greek, Gordal, or Queen; avoid mild Castelveltrano, picholine, or Lucques); 1/4 cup pine nuts; 30 cherry tomatoes, halved; 1 teaspoon dried oregano; Finely grated Parmesan cheese (optional)

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