Fresh basil sauce and cherry tomatoes give this healthy dish a beautiful colour – it’s also full of fibre and vitamin C
Prep:10 mins
Serves 4
2 tbsp olive oil3 garlic cloves, chopped1 tsp crushed chilli flakes2 x 400g cans cherry tomatoes500g penne200g kale, chopped4 tbsp ricotta4 tbsp fresh pestoparmesan or vegetarian alternative, to serve (optional)
STEP 1Heat the oil in a large saucepan, add the garlic and cook for 2 mins until golden. Add the chilli flakes and tomatoes, season well, and simmer for 15 mins until the sauce is thick and reduced.STEP 2While the sauce is cooking, cook the pasta following pack instructions – add the kale for the final 2 mins of cooking. Drain well and stir into the sauce, then divide between 4 bowls. Top each with a dollop of ricotta, a drizzle of pesto and shavings of Parmesan, if you like.
