1Set aside 1 cup of halved cherry tomatoes, 1/2 of basil and cheese
2Combine remaining ingredients except kale, in a large dutch oven over medium high heat. Cover and bring to a boil.
3Once water is boiling, remove cover and cook another 7-9 minutes or until spaghetti is al dente. Toss spaghetti with tongs occasionally to keep spaghetti from sticking. Liquid will be mostly absorbed when spaghetti is cooked. Add kale and cook another 5 minutes.
4Add cheese. Toss to combine. Cheese may clump but it will melt into the sauce after a few minutes. Toss in remaing tomatoes and basil before serving.