Fresh Tomato, Kale, And Caper Berry Pasta

• 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

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.
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.

cherry tomatoes, red wine vinegar, extravirgin olive oil, salt, spaghetti, storebought pesto, baby kale leaves, caper berries, fresh ricotta

Taken from www.epicurious.com/recipes/food/views/fresh-tomato-kale-and-caper-berry-pasta-56390082 (may not work)