The sweet and juicy tomatoes perfectly contrast with the salty caper berries and creamy ricotta in this super-simple spaghetti—it's my go-to when I need a quick meat-free weeknight dish.
Ingredients
1 3/4 pounds cherry tomatoes, quartered
1 tablespoon red wine vinegar
1/3 cup extra-virgin olive oil
Sea salt and cracked black pepper
1 pound spaghetti
1/3 cup store-bought pesto
2 cups baby kale leaves
1/3 cup caper berries
1 cup fresh ricotta
Directions
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.
