Vegan Tomato Pesto Pasta with Olives, Tomatoes and Basil

On the table in 20mins

Serves 4



  • 400g Rigatoni past
    • 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


  1. 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.
  2. Add the Sacla’ Vegan Tomato Pesto, capers, pine nuts, tomatoes and ¾ torn basil to the pasta and toss together
  3. Transfer to a serving bowl and top with the remaining basil leaves

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