Orecchiette con Melanzane Pomodoro


  • 3 tbsp Olive oil
  • 1 Garlic clove, finely sliced
  • 5 Fresh basil leaves
  • 400g Canned chopped tomatoes
  • 4 tbsp Sacla’ Char-Grilled Aubergine Pesto
  • Salt
  • Black pepper
  • 300g Fresh Orecchiette pasta
  • 80g Parmesan, grated to serve


  1. Heat 2 tbsp of oil in a large non-stick frying pan over a medium heat
  2. Add the garlic and 3 of the basil leaves, cook for 30 seconds
  3. Pour in the tomatoes and cook gently for about 10 minutes, until they have reduced by half
  4. Stir in Sacla’ Pesto and cook for 2 minutes
  5. Season with salt and pepper
  6. In a large pan of boiling, salted water, cook the pasta to your liking
  7. Using a slotted spoon, lift the pasta directly into the pan with the sauce
  8. Drizzle with the rest of the oil and tear over the remaining basil leaves
  9. Add a tbsp of the pasta cooking water and toss thoroughly, until the pasta is fully covered in sauce
  10. Serve with plenty of Parmesan
Serves: 4Cooking time: Share recipeReview this recipe


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