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Pesto & tomato pasta with crispy crumbs

Pesto & tomato pasta with crispy crumbs

Rating: 5 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 5

This simple yet special storecupboard supper will save the day if you need to rustle something up with a moment's notice

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal659
fat29g
saturates7g
carbs82g
sugars10g
fibre5g
protein22g
salt1.51g
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Ingredients

Method

  • STEP 1

    Gently cook the onion and half the garlic in 2 tbsp olive oil for 10 mins until soft. Stir in the tomatoes and sugar and simmer for 15-20 mins until saucy. Stir in half the pesto, some seasoning and a few capers or olives, if you have them. Cover and keep warm.

  • STEP 2

    While the sauce is simmering, heat oven to 220C/200C fan/gas 7. Toss the crumbs in a large baking tray with the remaining 2 tbsp olive oil, the rest of the garlic, the pine nuts and Parmesan, if Simple yet special storecupboard supper using. Bake for 10 mins, stirring a few times, until golden. Dot over the butter and return to the oven for 2 mins more.

  • STEP 3

    Meanwhile, bring a pan of salted water to the boil and cook the pasta. Drain, reserving a little cooking water. Stir through the sauce with a splash of cooking water to loosen, if you need to, ripple through the remaining pesto and serve scattered with golden crumbs.

Recipe from Good Food magazine, December 2010

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Overall rating

Rating: 5 out of 5.13 ratings

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