Add 2 tablespoons of olive oil to a large skillet set over medium heat. Add the pork and brown all over.

To the skillet, add both the cherry and regular tomatoes, plus any juice left on the cutting board (if you prefer, you can chop the large tomato in a food processor for fast prep). Cook another minute and then add the remaining 1/4 cup olive oil, red wine, heavy cream and 1/2 cup of water. Bring the sauce to a simmer and cook 10 minutes or until the sauce has thickened just slightly. Season to taste with salt, pepper and crushed red pepper.

Meanwhile, bring a large pot of salted water to a boil and boil the pasta AND the pealed garlic cloves until al dente. Drain.

Add the hot pasta back to the pot. Remove the cloves of garlic and either mash them or finely chop them. Add them to the pasta along with the butter, herbs and parmesan. Season with salt to taste.

To make the kale, add the kale to a large bowl and drizzle with olive oil and salt. Use your hands to massage the oil into the kale. Add the parmesan and toss. Taste and season as needed.

Remove the pork from the heat and stir in the basil.

Divide the pasta among plates or bowls and top with the herbed tomato pork sauce. Add a handful of kale on the side. EAT! :)