Pesto Pasta alla Norma

Name: Pesto Pasta alla Norma
Prep time: THMS
Cook time: THMS
Ingredients: 400g penne pasta; 2 tbsp. extra virgin olive oil, plus extra if needed; 3 cloves garlic, finely sliced; Sea salt and freshly ground pepper to taste; 250g cherry tomatoes, halved; 190g jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto; Handful basil leaves plus few extra leaves for garnish; Pecorino, grated or salted Ricotta

Sicily's most famous pasta dish gets the 'hey Pesto' treatment. There's no need to sweat over salting aubergines, simply add a generous helping of Char-Grilled Aubergine & Roasted Garlic Pesto to a sauce of gently simmered cherry tomatoes and toss with penne and Pecorino cheese. Bellissima!

Cook Time

20 mins

Serves

Ingredients

400g penne pasta
2 tbsp. extra virgin olive oil, plus extra if needed
3 cloves garlic, finely sliced
Sea salt and freshly ground pepper to taste
250g cherry tomatoes, halved
190g jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto
Handful basil leaves plus few extra leaves for garnish
Pecorino, grated or salted Ricotta

How to make the recipe

Step 1

Cook the pasta in a pan of boiling salted water for about 10-12 mins or as per pack instructions, drain well and return the pasta to the pan.

Step 2

While the pasta is cooking, gently heat the oil in a pan, add the garlic, season well and cook on a low heat for a couple of mins until the garlic begins to soften and you can smell it but be careful not to let it burn.

Step 3

Add the tomatoes to the pan and squash them down with a wooden spoon. Cook for about 5-6 mins, stirring and squashing them occasionally. If the sauce is too watery from the tomatoes, drain a little of it away. Remove from the heat and stir in the basil then gently stir in the Char-Grilled Aubergine & Roasted Garlic Pesto before tossing everything together with the hot pasta.

Step 4

Spoon out onto serving dishes, and grate over Pecorino or Ricotta if using. Garnish with basil leaves to serve.