Cherry tomato pasta with kale and cheese

INGREDIENTS

• ¼ tsp black pepper
• 1¼ tsp salt
• 2 tbsp olive oil
• 3 cloves of garlic
• 1 tsp chili flakes
• 28 oz cherry tomatoes
• 18 oz penne pasta
• 7 oz kale
• 4 tbsp ricotta cheese
• 4 tbsp pesto
• 1 oz parmesan cheese

TOOLS

• 1 knife
• 1 peeler
• 1 saucepan
• 1 colander
• 1 casserole pot
• 1 wooden spoon
• 4 bowls

Peel the garlic , then chop it.

Rinse and drain the kale in a colander.

Chop the drained kale.

To shave parmesan cheese, use a peeler.

In a saucepan, combine the olive oil and garlic. Stir-fry for 2 minutes, then add chili flakes, cherry tomatoes, salt, and black pepper. Stir for another 2 minutes, then reduce to a low heat and let it simmer for 10 minutes. To make your tomato sauce, turn off the heat.

Combine 21 cups of water and 1 teaspoon of salt in a casserole pot. Heat the pot for 2 minutes before adding the penne pasta. Cook the pasta for 8 minutes before adding the kale to the pot. Cook for another 2 minutes on low heat before turning off the heat to get a cooked penne-kale dish.

Drain the cooked penne-kale in a colander.

Transfer the drained penne-kale to the saucepan with the tomato sauce.

Transfer the mixture to a bowl after stirring with a wooden spoon. Mix in the ricotta cheese. Drizzle the pesto over the top and sprinkle with the shaved parmesan cheese.

It’s ready to be served !