Vegetarian Whole Wheat Pasta with Fried Kale, Tomato Sauce, and Goat Cheese

oz.  Garofalo Whole Wheat Fusilli (or other pasta variety and shape of your choice)

salt, for pasta cooking water

+ 2 tsp. olive oil

chopped red onion or shallots

large garlic cloves, finely minced

chopped fresh Italian flat-leaf parsley

chopped fresh thyme leaves

chicken or vegetable stock

canned petite dice tomatoes plus juice

generous pinch of red pepper flakes

chopped kale leaves (about 8 cups; you can use less if you don’t have garden kale)

salt and fresh ground black pepper

crumbled goat cheese