Vegan Tomato Pesto Pasta with Olives, Tomatoes and Basil

Free from


  • 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


  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
Serves: 4Cooking time: Share recipeReview this recipe


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