2 Tbsp extra virgin olive oil
3 cloves garlic, chopped V2 tsp dried chilli flakes
2 x 400g cans cherry tomatoes in juice 500g penne pasta 200g kale, chopped ‘h cup fresh ricotta ‘h cup basil pesto Parmesan, shaved, to serve Sea-salt flakes and freshly ground black pepper, to season
1 Heat oil in a large saucepan over a medium heat. Add garlic and cook for
2 minutes or until golden. Add chilli and tomatoes, season well, and simmer for
1 5 minutes or until sauce thickens.
2 Meanwhile, cook pasta following pack instructions, adding kale for final 2 minutes of cooking. Drain, then tip into sauce mixture and stir. Serve topped with dollop of ricotta, a drizzle of pesto, parmesan, and season.