Step 1

1 In a large Dutch oven or heavy-bottomed pot with a lid over high heat, add the oil and heat until shimmering

Step 2

2 Add the onion to the oil and stir to coat; it will sizzle

Step 3

3 Cook until translucent, about 4 minutes

Step 4

4 Stir in the garlic and cook until fragrant, about 1 minute

Step 5

5 Add the fresh and canned tomatoes, along with their juices, the kale, basil, pasta, salt and 4 cups of water

Step 6

6 Cover partially and bring to a boil, then reduce the heat to medium and stir to incorporate

Step 7

7 Cook for 9 to 11 minutes, until the pasta is al dente

Step 8

8 Cooking time may vary with pasta shapes, so add water, if the pasta looks dry or needs to cook longer

Step 9

9 Stir in the Parmigiano-Reggiano and the crushed red pepper flakes, if using

Step 10

10 Remove from the heat and ladle into individual wide, shallow bowls

Step 11

11 Pass more Parmigiano-Reggiano at the table

Step 12

12 Serve warm