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Have You Tried This Delicious Purple Kale & Cherry Tomato Pasta Recipe?

Updated: 2 days ago

A Mediterranean inspired pasta dish that is great served warm or cold.

kale pasta

"The whole family loved it, even my picky eater kids!"


  • Olive oil

  • 6 cloves of garlic, minced

  • 200 g (7 oz) purple kale, washed and roughly chopped

  • 400 g (14 oz) cherry tomatoes, halved

  • 2 Tbsp white wine

  • 175 g (6 oz) feta cheese, crumbled

  • 300 g (11 oz) linguine (or pasta of choice)

  • Handful of fresh basil


  1. Start cooking the pasta, according to package instructions.

  2. Gently heat some olive oil in a large, deep saucepan - just enough to coat the bottom.

  3. Saute your purple kale and garlic for a couple of minutes, just until the garlic is fragrant and the kale starts to reduce. If the garlic sticks to the bottom, just add a little bit of the wine to get it unstuck.

  4. Add the cherry tomatoes and continue to saute until the tomatoes just start to release their juices and the kale is softened. I don't like to let the tomatoes break down too much but you can cook them down a little more if you prefer. Season with salt and pepper as desired.

  5. Pour the wine into the pan. Let it bubble up and mix into the kale and tomatoes.

  6. Turn off the heat. Add the basil and most of the feta cheese (save a little for topping each serving) to the the top of the pan. Don't bother mixing it in yet, just let it sit, covered, until the pasta is ready.

  7. Once the pasta is finished cooking, reserve a little bit of the cooking water and then drain the pasta and add it to the pan with the kale, tomatoes, basil and feta.

  8. Toss to combine all the ingredients and let the feta start to melt in a little. Stir in a bit of the pasta cooking water if it feels too dry.

  9. Serve in bowls, topped with a sprinkle of feta cheese on top.

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