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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.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 504kcal


  • 1 tablespoon Olive Oil
  • 4 cloves Garlic crushed
  • 1 Anchovy
  • 1 tablespoon Tomato Puree
  • 250 g Cherry Tomatoes halved
  • 1 teaspoon Sugar
  • 2 sprigs Basil
  • Salt and Pepper
  • 250 g Kale stems removed
  • 400 g Pasta
  • 50 g Parmesan grated


  • 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 information is an estimate and will vary depending on the exact ingredients used.


Calories: 504kcal | Carbohydrates: 85g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 240mg | Potassium: 714mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6721IU | Vitamin C: 91mg | Calcium: 279mg | Iron: 3mg