Fresh Tomato, Kale, and Caper Berry Pasta

Ingredients for Fresh Tomato, Kale, and Caper Berry Pasta

• 800g cherry tomatoes, quartered

• 1 tablespoon red wine vinegar

• 80ml extra-virgin olive oil

• Sea salt and cracked black pepper

• 450g spaghetti

• 1/3 cup store-bought pesto

• 2 cups baby kale leaves

• 1/3 cup caper berries

• 240ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.