- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 garlic cloves, chopped
- 1 tsp crushed chilli flakes
- 2 x 400g cans cherry tomatoes
- 500g penne
- 200g kale, chopped
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 4 tbsp ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- 4 tbsp fresh pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- Parmesan or vegetarian alternative, to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.