3 large handfuls baby kale (about 3 cups) (you could also use spinach)
salt and pepper, to taste
fresh basil leaves, to top
shaved Parmesan cheese, to top
crushed red pepper flakes, to top
Bring a large pot of water to a boil. Carefully add enough water to make the water salty enough to taste like sea water. Usually a few tablespoons of kosher salt will do. Place the pasta in the water and boil to al dente. Drain the pasta, reserving about 2 cups of pasta water. Set both aside.
Place a large skillet over medium heat and add olive oil. Add the cubed pancetta and cook until well browned and sizzling on all sides. Add the minced garlic to the pan and toss for 1 minute more.
Add the sliced tomatoes to the pan and stir until softened, about 4 minutes. Reduce heat to low and add baby kale and antipasto mix. Toss to combine and the kale will begin to wilt in the heat. Add a good pinch of both salt and pepper.
Add the pasta and about 1 cup of the pasta water. Toss to combine and warm through. The pasta water will help thicken the mixture but if you’d like the mixture a bit saucier, add more of the reserved pasta water. Cook for about 3 minutes more on the stovetop. Taste and season as necessary.
Divide into large bowl. Top with torn basil leaves, Parmesan cheese and crushed red pepper flakes. Enjoy warm!