Tomato Pasta with Kale | Alfie Cooks

Alfie Cooks

Name: Tomato Pasta with Kale
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: Organic Red Onion Bag; Cake Mate Sugar, Blue; SIGNATURE SELECTS Balsamic Vinegar; Napoleon Co. Grille Garlic Cloves; SIGNATURE SELECTS Tomatoes, with Garlic & Olive Oil, Petite Diced; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Cal-Organic Farms Organic Green Kale Bunch; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Kinder's Seasoning, No Salt, Garlic Herb; Noosa Honey Yoghurt; Rao's Fusilli Macaroni Product; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; O Organics Cheese, Organic, Shredded, Parmesan

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Tomato Pasta with Kale

Serves 415 mins prep70 mins cook

A simple and delicious tomato pasta dish topped with creamy kale and parmesan. Start by caramelizing red onions and frying garlic. Combine with chopped tomatoes to create a silky sauce. Add creamed kale for a nutritious touch, and finish with cooked fusili and a drizzle of olive oil. This comforting meal showcases basic ingredients to create an outstanding flavor profile.

0 servings

What you need

red onion

tsp sugar

splash balsamic vinegar

garlic clove

SIGNATURE SELECTS Tomatoes, with Garlic & Olive Oil, Petite Diced

can canned diced tomatoes

salt

pepper

kale

Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz

chili flakes

Kinder's Seasoning, No Salt, Garlic Herb

garlic salt

natural yoghurt

cup fusilli pasta

olive oil

O Organics Cheese, Organic, Shredded, Parmesan

parmesan cheese

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Instructions

1: Thinly slice the red onion into rings and fry on low heat for 15-20 minutes until caramelized.

2: Halfway through cooking the onions, add 1/2 tsp of sugar and a splash of balsamic vinegar.

3: Roughly slice 3 garlic cloves and fry for a couple of minutes.

4: Add a tin of chopped tomatoes to the pan, stir, and leave to simmer on low heat for at least 30 minutes.

5: In another pan, fry 1/2 a pack of creamed kale in a hot oiled pan with chili flakes, garlic salt, and pepper; add a spoonful or two of Alpro yoghurt.

6: Boil the fusili pasta until al dente, then add 1 cup of pasta water to the tomato sauce before draining and drizzle in olive oil, folding it into the sauce.

7: Plate the pasta, top with kale, and sprinkle with parmesan cheese.

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