For cooking the pasta, bring a large pot of water to a boil over medium-high heat.

Meanwhile, heat a large rimmed skillet over medium heat and add the olive oil, sliced garlic, and minced shallot. Sauté for a few minutes until translucent.

Add the cherry tomatoes, water (or white wine), red pepper flakes, and sea salt. Stir to coat them with garlic and oil. Cover the pan and let cook for about 5 minutes until the skins on the cherry tomatoes begin to burst.

Once your pasta water is boiling, add your pasta and cook following package instructions. Make sure to reserve ¾ cup (180 ml) of pasta water before draining.

Meanwhile, remove the lid from the tomatoes and add the chopped kale, drained and rinsed white beans, and chopped kalamata olives. Sauté for another 5 minutes until the liquid has almost completely evaporated from the tomatoes.

Add ½ cup (120 ml) of the pasta water to the sauce and stir, letting it cook down for 1-2 minutes.

Pour the pasta into the sauce and stir to coat. Add the remaining pasta water if the mixture needs more liquid — the pasta should be lightly coated in the sauce.

Taste and adjust the seasoning to your liking, adding salt to taste or red pepper flakes for heat!

Serve warm with an optional topping of vegan parmesan cheese. Store leftovers in an airtight container refrigerated for up to 4-5 days. Reheat in the microwave or briefly in a saucepan.