2 heaped teaspoons sea salt (if you are using fine-grain table salt, add a bit less)
1 x 400g bag of kale or spinach
Italian hard cheese. (Note that parmesan is not suitable for vegetarians.)
Fill and boil a kettle and get all your ingredients and equipment together. You need a large shallow pan with a lid.
Put the pasta into the pan. Quickly and roughly chop the tomatoes in half and throw them into the pan. Grate in the zest of both of the lemons and add the oil and salt. Add 1 litre of boiling water, put a lid on the pan and bring to the boil.
Then remove the lid and simmer on a high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
Meanwhile, remove any tough stalks from the kale and shred the leaves. Once the pasta has had 6 minutes, add the shredded kale and continue to cook for a further 2 minutes.
Once almost all the water has evaporated, take the pan off the heat and divide between four bowls. If you like, top with a little Italian hard cheese.