Penne with Pesto, Cherry Tomatoes and Ricotta


  • 400g Penne pasta
  • 275g Cherry tomatoes
  • 190g jar Sacla’ Classic Basil Pesto
  • A pinch of salt
  • Black pepper
  • 4 tbsp Ricotta cheese
  • A handful of Fresh Basil, roughly torn


  1. In a large pan of boiling, salted water, cook the pasta to your liking, drain and return to pan
  2. Meanwhile, slice the cherry tomatoes in half
  3. Stir in jar of Sacla’ Pesto, season with a little black pepper and mix well
  4. Stir through the tomatoes, top with a dollop of ricotta and some fresh basil leaves
Serves: 4Cooking time: Share recipeReview this recipe


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