Bring a large pot of water to a boil.
Heat 2 tablespoons extra virgin olive oil in pan over medium/high heat and add minced garlic for 1 minute (do not brown).
Add chopped Tuscan kale, approximately 1 minute.
Add cherry tomatoes, salt, and pepper at medium heat and place lid on for 5-10 minutes.
Once tomatoes break down, smash with the back of a wooden spoon.
Add artisanal pasta to boiling water and cook according to package. *Reserve 1 cup of pasta water for sauce. ***For Italians, the pasta water is liquid gold. The secret to a good sauce. Add pasta a minute before al dente along with reserved pasta water, turn heat to high for 1 minute.
Add 2 tablespoons olive oil and stir pasta quickly.
Add salt, black pepper, torn basil, and Parmesan Reggiano to taste.