Pesto Pasta alla Trapanese

Name: Pesto Pasta alla Trapanese
Prep time: THMS
Cook time: THMS
Ingredients: 400g linguine; 325g pack baby plum tomatoes, halved; 3 cloves garlic, finely sliced; 1 large handful basil leaves (reserve a few for garnish); ¼ jar Sacla’ Roasted Pepper and Crushed Almond Pesto; 3 tbsp. extra virgin olive oil; 50g Pecorino cheese, grated plus extra to serve; Sea salt & freshly ground black pepper to taste

Rustle up one of Sicily's traditional family favourite pasta recipes. The sumptuous Trapanese sauce – based around the sunny richness of Sacla' Roasted Pepper and Crushed Almond Pesto – will be sure to take your pasta up a notch or two.

Cook Time

25 mins

Serves

Ingredients

400g linguine
325g pack baby plum tomatoes, halved
3 cloves garlic, finely sliced
1 large handful basil leaves (reserve a few for garnish)
¼ jar Sacla’ Roasted Pepper and Crushed Almond Pesto
3 tbsp. extra virgin olive oil
50g Pecorino cheese, grated plus extra to serve
Sea salt & freshly ground black pepper to taste

How to make the recipe

Step 1

Add the linguine to a pan of boiling salted water and cook for 10-12 mins or as per pack instructions. Drain and add back to the pan.

Step 2

While the pasta is cooking, add the tomatoes, garlic, basil leaves, Roasted Pepper & Crushed Almond Pesto, olive oil and Pecorino to a mixer and season well. Use the pulse button a few times until it is well combined but still retains some texture.

Step 3

Toss with the linguine, transfer to serving plates and top with a little more Pecorino and a few basil leaves to serve.