Make the Kale Pasta Dough

1. Bring a large pot of salted water to a boil. Add the kale leaves and blanch for 2 to 3 minutes, until they are wilted and bright green. Drain immediately and transfer to a bowl of ice water to stop the cooking. Squeeze out as much water as possible — really wring them out, you want them as dry as you can get them — then blend in a food processor or blender until you have a smooth, vivid green puree.
2. On a clean work surface or large cutting board, combine the flour, semolina, and salt. Make a wide well in the center. Add the kale puree and egg yolk to the well. Using a fork, gradually work the flour into the wet ingredients, starting from the inner edges of the well and pulling more flour in as you go. Once it becomes too thick to stir, use your hands to bring the dough together. It will be shaggy and rough at first.
3. Knead the dough on a lightly floured surface for about 7 minutes, until it is smooth, elastic, and uniformly green — it should feel like soft play dough and spring back slightly when you press it with your finger. If the dough is too sticky, add flour a tablespoon at a time. If it is too dry, add a tiny bit of water. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 20 to 30 minutes.

Make the Fresh Tomato Sauce

1. While the dough rests, heat the olive oil in a medium saucepan over medium heat. Add the chopped tomatoes, smashed garlic clove, thyme sprigs, and dried oregano. Season with salt and pepper. Let everything simmer gently for 15 to 20 minutes, stirring occasionally, until the tomatoes have completely broken down into a soft, jammy sauce and the kitchen smells warmly of herbs and garlic.
2. Remove and discard the garlic clove and thyme sprigs. Use an immersion blender to blend the sauce until smooth and silky — it should be a vibrant, warm orange-red. Taste and adjust the seasoning. Keep the sauce warm over low heat while you cook the pasta.

Cut, Cook, and Serve the Pasta

1. Divide the rested dough into 4 pieces. Working with one piece at a time and keeping the rest covered, roll and cut the dough into spaghetti using a pasta extruder or pasta machine. If you do not have one, roll each piece as thin as possible with a rolling pin and cut into thin strips by hand. Dust the cut pasta with semolina flour to prevent sticking and let it rest on a floured surface for 5 to 10 minutes.
2. Bring a large pot of well-salted water to a rolling boil — it should taste like the sea. Drop in the fresh pasta and cook for 2 to 3 minutes, until the spaghetti floats to the surface and is tender but still has a gentle bite. Fresh pasta cooks much faster than dried, so start tasting early.
3. Drain the pasta and toss it immediately with the warm tomato sauce. The bright green noodles against the red sauce should look absolutely stunning. Serve in warmed bowls, drizzled with your best olive oil or basil oil, scattered with fresh basil leaves, and finished with freshly grated Parmesan if you like.