To begin, cook spaghetti according to packaging, drain, and set aside. **TIP: after draining my pasta, I often rinse with cold water to prevent pasta from sticking.**
Be sure to roast your tomatoes at this point. Once done, remove from oven and set aside.
In a medium 10-inch skillet over medium-high heat, add the oil and melt the butter, stirring everything together. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Reduce the heat to medium-low and toss in half of the roasted tomatoes along with the chopped kale and sauté until the kale begins to wilt and the tomatoes are slightly broken down, about 2-3 minutes.
Add the cooked spaghetti and toss until fully coated, cooking it for 2-3 minutes. Add the grated parmesan and toss a bit more until the cheese has slightly melted. Remove from the heat.
Serve immediately by adding the pasta to a plate or bowl, topping it with the remaining roasted tomatoes, fresh basil or parsley, and additional freshly grated parmesan, if desired.