Heat 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.
While 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.