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Pesto & tomato pasta with crispy crumbs

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

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 5
  • Easy
  • Serves 5
  • Easy
  • Calories 659
  • Carbohydrates 82
  • Saturated Fat 7
  • Sugar 10
  • Protein 22
  • Fat 29
  • Fibre 5
  • Salt 1.51

Nutrition per serving

  • Calories 659
  • Carbohydrates 82
  • Saturated Fat 7
  • Sugar 10
  • Protein 22
  • Fat 29
  • Fibre 5
  • Salt 1.51

Ingredients

  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped or crushed
  • 4 tbsp olive oil
  • 2 x 400g cans chopped tomatoes
  • 2 tsp sugar
  • 190g jar basil pesto
  • few capers or olives (optional)
  • 140g white bread - stale or fresh, whizzed into crumbs (or 140g/5oz breadcrumbs)
  • 50g pine nuts, roughly chopped
  • 4 tbsp grated parmesan, or vegetarian alternative (optional)
  • 25g butter
  • 350g/12oz-400g/14oz linguine, spaghetti, tagliatelle or whatever you have in the cupboard

Method

  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.

  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.

  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.

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