Our Favourite Recipes
Tomato, Chilli Pesto & Halloumi Pasta Bake
If you love a good mid-week pasta bake (and, frankly, who doesn't?) this recipe is a winner – and it couldn't be easier. Use fresh, seasonally-ripe tomatoes and a jar of Sacla’ Chilli Pesto for the sauce, then top with grated halloumi cheese.
Pescatarian
Vegetarian
Buon Appetito
Ingredients
- 400g Farfalle pasta, or pasta of your choice
- 200g tomatoes, roughly chopped
- 1 jar Sacla’ Chilli Pesto
- 100g Halloumi, grated
Method
- Preheat the oven to 180°C/160°C fan
- Add the pasta to a pan of boiling salted water and cook for 2 minutes under the packet time instructions
- Drain well and toss with the Chilli Pesto and tomatoes
- Pour the pasta into an oven-proof dish and grate over the Halloumi
- Put in the oven and bake for 15-20 minutes, until just starting to crisp on top
- Remove from oven and serve with a lightly dressed rocket salad
