8 oz. Garofalo Whole Wheat Fusilli (or other pasta variety and shape of your choice)
1 tsp. salt, for pasta cooking water
2 tsp. + 2 tsp. olive oil
1/3 cup chopped red onion or shallots
2-3 large garlic cloves, finely minced
2-3 T chopped fresh Italian flat-leaf parsley
1 T chopped fresh thyme leaves
1/2 cup chicken or vegetable stock
1 can (14.5 oz.) canned petite dice tomatoes plus juice
generous pinch of red pepper flakes
8 oz. chopped kale leaves (about 8 cups; you can use less if you don't have garden kale)
salt and fresh ground black pepper to taste
4 oz. crumbled goat cheese