fresh tomato, kale

and caperberry pasta

  • 750g cherry tomatoes, quartered
  • 1 tablespoon red wine vinegar 
  • ⅓ cup (80ml) extra virgin olive oil 
  • sea salt and cracked black pepper 
  • 400g spaghetti 
  • ⅓ cup (90g) store-bought pesto 
  • 2 cups (70g) baby kale leaves 
  • ⅓ cup (50g) caperberries 
  • 1 cup (200g) fresh ricotta
  1. Place the tomato, red wine vinegar, oil, salt and pepper in a large bowl and, using a fork, gently crush the tomato. Set aside to marinate for 10 minutes.
  2. While the tomato is marinating, cook the pasta in a large saucepan 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, caperberries, ricotta, salt and pepper to serve. Serves 4.
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