Roasted Cherry Tomatoes with Kale and Tuscan Bean Spaghetti


  • 2 pints of cherry tomatoes (cut in half)
  • Whole wheat Linguine
  • 1 1/2 cups of Kale ( sliced )
  • 3/4 garlic clove (diced)
  • 1 eggplant ( cut in squares )
  • 1/2 cup of ricotta salata ( shredded for finishing)
  • Oliva! Extra Virgin Olive Oil ( Robust intensity EVOOs:  Frantoio, Barnea, or Coratina)
  • 1 cup Tuscan beans ( rinsed and drained)
  • Salt and pepper to taste


  1. Preheat oven to 300 degrees.
  2. Cut tomatoes in half and arrange on sheet pan with cut side facing up. Drizzle Oliva! EVOO, salt and pepper. Place in oven
  3. Take out with 1- 1.5 hours depending on oven. Tomatoes will be wrinkled when finished.
  4. Judging by tomatoes, bring water to a boil. Add Linguine.
  5. In a large Saute pan, place eggplant, garlic, and kale into pan and cook on medium heat. Drizzle Oliva! EVOO over ingredients and remove heat when garlic is golden brown.
  6. Place Tuscan beans in Saute pan to warm. Turn heat on low to speed up but be careful not to burn kale.
  7.  After draining pasta, place in a large bowl.
  8. Add all other ingredients and finish with roasted tomatoes and shredded ricotta salata.

Serves 4-6