donna hay magazine, photography by Chris Court
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.
Recipe information
Yield
4 Servings
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
Preparation
Step 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.
Step 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.
Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
Recipe notes
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