Preheat your oven to 400°F (200°C). In a baking dish, toss grape or cherry tomatoes with extra virgin olive oil, a pinch of salt, and Italian seasoning. Roast for about 20 minutes, or until blistered and fragrant.

While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the bucatini pasta and a splash of olive oil. Cook until al dente according to package instructions (usually 8-12 minutes). Reserve 1/2 cup of pasta water, then drain.

In a large skillet, melt salted butter and olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Lower heat and stir in roasted tomatoes and chopped kale. Cook for an additional 1-2 minutes until kale wilts. Add white cooking wine and juice of half a lemon, simmering gently.

Add the drained bucatini to the skillet, tossing to coat in the sauce. Gradually sprinkle in Parmesan, stirring until it melts. Use reserved pasta water for desired consistency.

Serve immediately, garnished with additional Parmesan, fresh basil, and a drizzle of olive oil.