Cherry Tomato Pasta with Kale

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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.

There are few things I love more than a big bowl of summer pasta 😋

Cherry tomato pasta in a blue bowl on a marble background

Will has had an allotment for the past year and a bit and so our summers are now dominated by whatever is growing well at the time. 

At the moment it’s kale so we’re having to come up with lots of ideas of what to do with it and one of those ideas was this simple summery pasta.

The tomato sauce is a pretty easy and is made even better by using super sweet cherry tomatoes which are cooked down slowly into a rich tomato sauce. 

The kale is added just before serving and then everything is tossed with freshly cooked pasta and loads of parmesan. Such a dream.

Side shot of pasta with kale and tomatoes on a marble surface

Overhead shot of pasta in a blue bowl on a cloth

Why we love this cherry tomato pasta…

It’s such an easy recipe to make which makes it perfect for a hot summer’s evening when you don’t want to spend ages making dinner.

You can easily make it vegetarian by leaving out the anchovy and switching to a vegetarian parmesan substitute. Or even leave out the cheese all together to make it vegan.

You can add loads of extra veggies to this to make it even healthier. Basically anything would work here.

It also makes great leftovers and tastes amazing cold the next day.

Blue bowls of pasta on a marble background in front of a white brick tile wall

Overhead shot of a bowl of pasta with a gold fork

Cherry Tomato and Kale Pasta Ingredients

This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!

Olive Oil

Garlic

Anchovy: I promise you can’t actually taste it, it just gives a nice umami flavour, but if you’re really not a fan or want to make the recipe vegetarian then feel free to leave out.

Tomato Puree

Cherry Tomatoes

Sugar

Basil

Kale: If you’re not a fan of kale then you could switch this for spinach would also be delicious.

Pasta: Use any cut you like but I prefer a short cut for this recipe.

Parmesan

Blue bowl of cherry tomato pasta with a gold fork

How to make kale tomato pasta

Start the sauce: Add the garlic and anchovy to hot oil and cook until the garlic is fragrant. Add the tomato puree and cook until the puree darkens.

Finish the sauce: Add the tomatoes, sugar, seasoning and basil to the pan with a splash of water and cook for 20 minutes.

Cook the pasta: Bring a pot of water to the boil and cook that pasta according to packet instructions. Just before the sauce is ready add the kale and stir to wilt. Drain the pasta and to the sauce with half the parmesan and toss everything together.

Blue bowl of tomato kale pasta on a marble background

Want more? Try these other pasta recipes!

Overhead shot of a bowl of pasta with a gold fork

Cherry Tomato Pasta with Kale

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.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 504kcal
Author: Amy Fulwood

Ingredients

  • 1 tbsp Olive Oil
  • 4 cloves Garlic crushed
  • 1 Anchovy
  • 1 tbsp Tomato Puree
  • 250 g Cherry Tomatoes halved
  • 1 tsp Sugar
  • 2 sprigs Basil
  • Salt and Pepper
  • 250 g Kale stems removed
  • 400 g Pasta
  • 50 g Parmesan 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.
Nutrition Facts
Cherry Tomato Pasta with Kale
Amount Per Serving
Calories 504 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 9mg3%
Sodium 240mg10%
Potassium 714mg20%
Carbohydrates 85g28%
Fiber 4g16%
Sugar 6g7%
Protein 21g42%
Vitamin A 6721IU134%
Vitamin C 91mg110%
Calcium 279mg28%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
 
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Beth
    22/07/2021 at 9:01 PM

    5 stars
    Yummy! This pasta sounds wonderful and perfect for dinner tonight! My family is definitely going to love this recipe! Excited to try this tasty looking dish!

  • Reply
    Jacqueline Meldrum
    22/07/2021 at 10:20 PM

    5 stars
    This is my kind of pasta dish. Total comfort food.

  • Reply
    Sara Welch
    22/07/2021 at 10:38 PM

    5 stars
    Enjoyed this with my summer tomatoes and it turned out perfect! So quick and easy; great for busy weeknights! My whole family loved it!

  • Reply
    maryanne
    22/07/2021 at 11:00 PM

    5 stars
    This was a delicious summer meal! I didn’t have anchovies on hand, so I used a spoonful of miso paste in its place – it worked well! I also added more fresh basil, since I love basil, and I have a ton of it in my garden this year. Very flavorful and satisfying dish!

  • Reply
    Jill
    23/07/2021 at 12:35 AM

    5 stars
    We all loved this healthy and delicious pasta. Thank you for the recipe!

  • Leave a Reply

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