#1 Bring a large stockpot of salted water to a boil #2 Meanwhile, set a large sauté pan over medium high heat until hot then add olive oil, garlic, shallots, crushed red pepper and a pinch of salt and sweat until aromatic, about 3 to 5 minutes #3 Next add your sun-dried and cherry tomatoes and sauté until cherry tomatoes are just beginning to blister, another 3 to 5 minutes, then fold in your kale and continue to sauté until just wilted #4 Add linguine to boiling water and cook according to package instructions until just al dente. Strain immediately and make sure to reserve 1/2 cup of pasta water #5 Add cooked linguine and pasta water to your sauté pan and cook over medium high heat until pasta water has reduced by at least half, about 3 to 5 minutes, then remove from heat #6 Fold in parmesan, tossing continuously until a sauce has formed and the pasta is thoroughly coated #7 Season to taste with kosher salt and freshly cracked black pepper then divide evenly on plates or in bowls and garnish with additional parmesan if desired. Serve immediately