Sponsored: Pesto pasta alla Norma
Serves: 4
Prep time: 5 minsTotal time: 
Sponsored
Sponsored: Pesto pasta alla Norma
Elevate your midweek meals with our kitchen secret: Char-Grilled Aubergine & Roasted Garlic Pesto from Sacla'. With a hint of fiery chilli and a rich, smoky flavour, it’s great on roasted veg, in sandwiches or with chicken. But our favourite has to be this pesto pasta alla Norma recipe which takes just 15 minutes to whip up
Serves: 4
Prep time: 5 minsTotal time: 
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Ingredients
- 400g penne pasta
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, finely sliced
- 250g cherry tomatoes, halved
- Handful of basil leaves, plus a few extra leaves to serve
- 190g jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto
- Pecorino cheese, grated, to serve
Step by step
- Bring a large saucepan of salted water to the boil and cook the pasta to pack instructions. Drain well and return the pasta to the pan.
- While the pasta is cooking, gently heat the oil in a frying pan. Add the garlic, season well and cook on a low heat for 2 minutes until the garlic begins to soften and you can smell it, being careful not to let it burn.
- Add the tomatoes to the pan and squash them down with a wooden spoon. Cook for about 5-6 minutes, stirring and squashing them occasionally. If the sauce is too watery from the tomatoes, drain a little of it away.
- Remove the pan from the heat and stir in the basil,then gently stir in the Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto before tossing everything together with the hot pasta.
- Spoon out into serving dishes, and sprinkle over the pecorino. Garnish with basil leaves to serve.
