- 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
- 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.