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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']

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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