Tomato Pasta with Cavolo Nero
This simple cherry tomato pasta recipe is bursting with summer flavour. The pasta and sauce are tossed with fresh kale and it's perfect served with plenty of parmesan.
Ingredients
- 1 tablespoon Olive Oil
- 4 cloves Garlic crushed
- 4 Anchovy Fillets
- 1 tablespoon Tomato Puree
- 250 g Cherry Tomatoes halved
- 1 teaspoon Sugar
- 2 sprigs Basil
- Sea Salt to taste
- Freshly ground black pepper to taste
- 250 g Kale stems removed
- 400 g Pasta
- 50 g Parmesan Cheese grated
Instructions
- Heat the oil over medium heat and add the garlic and anchovy. Cook gently until the garlic smells fragrant and the anchovy melts into the oil. Add the tomato puree and cook for another couple of minutes until the puree starts to darken.
- Add the tomatoes, sugar, salt and basil and bring to a simmer. Cook for 20 minutes until thickened. Season again to taste.
- While the sauce cook bring a pot of water to the boil. Add the pasta and cook according to packet instructions. Just before the sauce finishes cooking, add the kale and stir to wilt.
- When everything's finished cooking add the pasta to the sauce with the parmesan and toss well before serving.