Fresh Tomato, Kale, and Caper Berry Pasta

Name: Fresh Tomato, Kale, and Caper Berry Pasta
Yield: 4 servings
Ingredients: 1 1 3/4 pounds cherry tomatoes, quartered; 1 1 tablespoon red wine vinegar; 1 1/3 cup extra-virgin olive oil; 1 Sea salt and cracked black pepper; 1 1 pound spaghetti; 1 1/3 cup store-bought pesto; 1 2 cups baby kale leaves; 1 1/3 cup caper berries; 1 1 cup fresh ricotta

From the kitchen of Carly

Crushed cherry tomatoes marinate into a bright, tangy sauce while spaghetti gets tossed with pesto. Top with tender kale, briny caper berries, and creamy ricotta for a pasta that's light but satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 3/4 pounds cherry tomatoes, quartered
11 tablespoon red wine vinegar
11/3 cup extra-virgin olive oil
1Sea salt and cracked black pepper
11 pound spaghetti
11/3 cup store-bought pesto
12 cups baby kale leaves
11/3 cup caper berries
11 cup fresh ricotta

Instructions

Place the tomatoes, red wine vinegar, oil, salt and pepper in a large bowl and, using a fork, gently crush the tomatoes. Set aside to marinate for 10 minutes.
While the tomato is marinating, cook the pasta in a large pot of salted boiling water for 8–10 minutes or until al dente. Drain the pasta and place in a large bowl, add the pesto and toss to coat. Top with the tomato mixture, kale, caper berries, ricotta, salt and pepper to serve.