Fresh Tomato, Kale, and Caper Berry Pasta
A fresh and vibrant pasta dish combining sweet cherry tomatoes, tender kale, and briny caper berries tossed with pesto and topped with creamy ricotta. Perfect for a light yet satisfying meal.
4 servings
20 min
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Ingredients
- •1¾ pounds cherry tomatoes
- •1 tablespoon red wine vinegar
- •⅓ cup extra-virgin olive oil
- •1 to taste sea salt and black pepper
- •1 pound spaghetti
- •⅓ cup store-bought pesto
- •2 cups baby kale leaves
- •⅓ cup caper berries
- •1 cup fresh ricotta
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
10 min
