Speedy Spaghetti with Sun-Dried Tomato Pesto & Tomatoes

On the table in 15mins

Serves 4



  • Knob of butter
  • Handful of cherry tomatoes, halved
  • 450g spaghetti
  • 1 jar Sacla' Sun-Dried Tomato Pesto 
  • Salt & black pepper to taste
  • Basil leaves


  1. Heat the butter in a frying pan. Add the tomatoes, season and cook until they begin to split. Set aside.
  2. Add the pasta to a pan of boiling, salted water and cook as per pack instructions. Drain and return to pan with a little of the cooking water.
  3. Spoon over the jar of Pesto and stir through. Add the tomatoes then season with salt and black pepper and toss well.
  4. Transfer to a serving dish, drizzle a little extra virgin olive oil and top with basil leaves.

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