Whole-Grain Spaghetti With Garlicky Kale And Tomatoes

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6 ounces whole-grain spaghetti

2 tablespoons olive oil

1 medium red onion, thinly sliced

2 cloves garlic, chopped

kosher salt and black pepper

1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)

2 pints grape tomatoes, halved

1/3 cup chopped roasted almonds

1/4 cup grated pecorino (1 ounce), plus more for serving

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