I love cherry tomatoes and usually keep a pack of red or yellow cherry tomatoes in the fridge. They are so juicy and can be eaten just as is. They are great to add in salads, pastas and even on crostini.
This recipe is from ‘Meatless‘ cookbook by Martha Stewart Living. Cherry tomatoes are cooked till they burst and then stirred with pasta and kale. It is a very simple recipe with few ingredients and can be whipped up in less than 30 minutes, perfect for a busy weeknight.
I followed the original recipe to the T, except that I added some cooked chickpeas to make it a complete dish. Finally pasta is served with a dollop of ricotta cheese, giving the dish a nice creaminess and tastes delicious.