Packed with nutrients, kale has certainly earned the right to be called a ‘superfood’. Adding it to any tomato sauce will help to bump up its nutritional value.
350 grams wholegrain pasta 1 tablespoon extra virgin olive oil 1 teaspoon minced garlic 400 grams tinned diced tomatoes 1 teaspoon sugar 1 tablespoon red wine vinegar large handful kale, roughly chopped 10 kalamata olives, halved 10 cherry tomatoes, halved parmesan cheese, to serve
Cook the pasta as per the packet instructions. Meanwhile, prepare the sauce. Heat the oil in a medium-sized pan over medium heat. Add the garlic and sauté until lightly browned. Add the tomatoes, sugar and vinegar then simmer for three to four minutes. Stir through the kale, olives and cherry tomatoes and continue to cook, mixing occasionally, for five more minutes. Remove from the heat and stir through the pasta. Top with a small amount of grated parmesan cheese, if desired.