FRESH TOMATO, KALE, AND CAPER BERRY PASTA
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.
Provided by Donna Hay
Categories Pasta Tomato Kid-Friendly Quick & Easy Dinner Ricotta Vegetarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- 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.
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