Preheat the oven to 200c/400f.
Add the tomatoes to a baking tray and roast for 20 minutes, until starting to burst.
After 10 minutes, put a pan of water on to boil for the pasta.
Heat the olive oil in a large frying pan over medium heat. Use a garlic press to crush the garlic and add to the pan. Cook for 3 minutes until golden and fragrant. Be careful not to burn it!
Add the kale and chilli flakes to the pan and cook for a further 5 minutes until softened. Season to taste with salt and pepper.
Add the tomatoes and their juices to the pan, along with 1/2 cup of the pasta water, basil and the balsamic vinegar.
Simmer for 3 minutes.
Drain the pasta and add to the pan, mix well to heat through, then serve with a sprinkle of parmesan.