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Pesto & tomato pasta with crispy crumbs

Ingredients

  1. Step 1 1 onion , finely chopped
  2. Step 2 3 garlic cloves , finely chopped or crushed
  3. Step 3 4 tbsp olive oil
  4. Step 4 x cans chopped tomatoes
  5. Step 5 2 tsp sugar
  6. Step 6 190g jar basil pesto
  7. Step 7 few capers or olives (optional)
  8. Step 8 140g white bread - stale or fresh, whizzed into crumbs (or 140g/5oz breadcrumbs)
  9. Step 9 50g pine nuts , roughly chopped
  10. Step 10 4 tbsp grated parmesan , or vegetarian alternative (optional)
  11. Step 11 25g butter
  12. Step 12 350g/12oz-400g/14oz linguine , spaghetti, tagliatelle or whatever you have in the cupboard
Pesto & tomato pasta with crispy crumbs
Calories: 659 Carbohydrate: 82 g Protein: 22 g Fat: 29 g
Cook time: 50 minutes Prep time: 10 minutes Total time: 60 minutes Servings: 5

TAGS

Main course Pastum Italian Josh Eagleton 30-60 minute 800 kcal or less Budget Cheap Easy Good Food linguine Main Parmesan Pastum Pesto Pine nut Pine nut Quick Spaghetti Store cupboard Storecupboard Tomato pasta sauce Vegetarian

Directions

  1. 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.
  2. 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.
  3. 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.