Speedy Pesto Spaghetti with Tomatoes


  • Knob of butter
  • Handful of cherry tomatoes, halved
  • 450g spaghetti
  • 1 jar Sacla' Sun-Dried Tomato
  • Salt & black pepper
  • 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 Sacla’ Pesto and stir through. Add the tomatoes, season and toss well.
  4. Transfer to a serving dish, drizzle a little extra virgin olive oil and top with basil leaves.
Serves: 4Cooking time: Share recipeReview this recipe


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