My godmother is an amazing cook. She once made a roasted tomato dish and I wanted to give it a shot with my own gluten-free twist. This meal is hearty, flavourful and if you’re a pasta lover (like me), but you can’t eat gluten (like Erin), then you have nothing to worry about with this pasta.

INGREDIENTS

• 2 cups cherry tomatoes
• 3 cloves of garlic
• 2 cups of rice pasta
• 1/2 a large red onion
• 1 bunch of kale (cut thinly with stock removed)

DIRECTIONS

1. Preheat oven to 375 F
2. Wash tomatoes, peel and crush garlic, slice red onion and lay out on a baking sheet
3. Place baking sheet in the oven and cook until the tomatoes burst. Don’t forget to check on it often and mix if the garlic and onion gets too dark
4. Boil pasta for 7-10 minutes
   
5. Wash and thinly slice kale
6. When the pasta and tomato mixture is cooked, drain the pasta (keep a little bit of the water in the pot)
7. Add tomato mixture to pasta and kale.  The kale will cook in the heat of the mixture.  Once that’s wilted, drizzle with fresh olive oil and it’s ready to eat!