Fusilli with Vittoria Tomatoes, Kale and Balsamic Vinegar

The recipe is simple, easy and delicious! It's not incredibly time consuming and it only has a few ingredients. Let's get started.

Ingredients

• 100g of vittoria tomatoes, halved
• 100g of wholewheat dried fusilli
• 2-3 handfuls of kale. You can add more or less depending on your preference.
• 1 clove of garlic, chopped
• 1 tbsp of aged balsamic vinegar (try to find a good quality balsamic. You'll really be able to taste the difference)
• 2 tbsp of olive oil
• salt and pepper

1. Preheat the oven to 180c or gas mark 5
2. On a baking tray, lay out the tomatoes face up, drizzle with 1 tbsp of the olive oil. Add some salt to draw out the moisture and cook in the oven for 30 minutes
3. Meanwhile, cook the fusilli in pre-boiled water for roughly 10 minutes or until the pasta is al dente. Drain and set aside
4. In a frying pan, add the remaining oil and sauté the garlic for 1 minute
5. Add the kale to the frying pan and the balsamic vinegar. Sauté for 5 minutes
6. Drain the oil from the tomatoes and add the tomatoes and fusilli to the frying pan with the kale and garlic. Mix together then serve.