Tomato Pasta with Kale

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.