Pesto Pasta alla Trapanese

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.

15

Minutes

4

Servings

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

Roasted Pepper Pesto Pasta alla Trapanese recipe
INSTRUCTIONS 

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