Our Favourite Recipes
Tomato Pesto Rigatoni
In the mood for some comfort food? Then rustle up this simple dish, made with the classic combination of salty olives, fresh tomatoes and fragrant basil. A jar of Sacla' Vegan Tomato Pesto brings it all together.
Dairy Free
Pescatarian
Vegan
Vegetarian
Buon Appetito
Ingredients
- 400g Rigatoni pasta
- 1 jar Sacla' Vegan Tomato Pesto
- Handful black olives, halved
- 3 tsp. capers
- 50g pine nuts, toasted
- 4 tomatoes, finely chopped
- Handful of basil leaves, half torn
Method
- Cook the pasta in a pan of boiling, salted water as per pack instructions. Drain and return to pan with a little of the cooking water.
- Add the Sacla’ Vegan Tomato Pesto, capers, pine nuts, tomatoes and ¾ torn basil to the pasta and toss together
- Transfer to a serving bowl and top with the remaining basil leaves
