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Roasted Tomato and Kale Pasta

Cook Time25 mins
Total Time25 mins
Servings: 2 people


  • 400 grams cherry tomatoes
  • 150 grams dried tagliatelle or fresh
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 tbsp balsamic vinegar
  • 2 handfuls cavolo nero shredded
  • 1/2 tsp chilli flakes
  • parmesan to serve


  • 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.