In a medium sized pot bring salt water to a boil and add your pasta and cook al dente according to the instructions on the packaging. When the pasta is cooked al dente drain the water and run the pasta under cold water to prevent it from cooking any further.
Dice your cherry tomatoes and add to a medium sized bowl, along with finely diced fresh basil, minced garlic, diced onion, sliced kale and oil. Mix until all coated.
Add your pepper to taste, just about pinch should do.
Thinly slice your sundried tomatoes and add to your tomato basil mixture.
Combine your pasta and tomato basil mixture in a bowl and toss.