Heat olive oil in a stockpot.
Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes.
Remove from heat; add water, halved tomatoes, pasta, garlic, salt and pepper.
Cook over high heat and bring to a boil.
Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
Remove from heat and let stand 2 minutes.
Drizzle with Extra Virgin Olive Oil.
Stir in crumbled feta cheese.
Taste for seasoning and adjust accordingly.