Spicy Tomato, Ricotta & Crispy Kale Pasta

Take your taste buds to Southern Italy with this delicious, easy pasta dish. Kale is a nutrition superstar due to the amounts of vitamins A, B6, C, K, folate, fibre, carotenoids and manganese it contains but that doesn't even matter when the meal tastes this good. Serves: 4


  • 1 jar (500g) Ozganics Spicy Tomato Pasta Sauce
  • 400 - 500g Conchiglie Pasta (large shell pasta)
  • 4 tablespoons ricotta
  • 5 kale leaves, stems removed, washed and chopped
  • 8-10 vine tomatoes, washed but left on the vine
  • Black pepper and parmesan cheese to serve


  1. Preheat oven to 200 degreesĀ° bake
  2. Place the tomatoes on a lined baking tray or roasting dish and
    drizzle with olive oil. Roast in the oven for 10 - 20 minutes or until the tomatoes are soft and juicy
  3. Fill a large saucepan with water and place on the stove over a high temperature. When the water is boiling, add a teaspoon of salt and the pasta shells. Reduce the temperature to a medium heat and cook the pasta until al-dente or according to the packet instructions.
  4. Place the chopped kale into a large mixing bowl and drizzle with olive oil. Use your hands to coat each piece in the olive oil.
  5. Add the kale to a large frying pan over a high temperature and pan
    fry, turning occasionally until crispy. Be mindful not to let it get too brown or black.
  6. Drain the pasta and place it back into the same saucepan. Add Ozganics Spicy Tomato Pasta Sauce, the ricotta and stir through for a few minutes while on the heat
  7. Serve the pasta with the roasted tomatoes, a sprinkle of crispy kale, black pepper and parmesan