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.
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
using. Bake for 10 mins, stirring a few
times, until golden. Dot over the butter
and return to the oven for 2 mins more.
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.