Morelli Organic Busiate 17.6oz

PASTA WITH TRAPANI-STYLE PESTO

Ingredients: 500 g / 1 lb pasta -400 g /1 lb can peeled tomatoes - 6 basil leaves - 4 cloves garlic - 35g/ 1 oz blanched almonds - 80 g / 3 oz grated pecorino (or ricotta salata or other suitable grated cheese) - salt and pepper - olive oil

Combine the garlic, basil, almonds and a squiggle of olive oil in the blender, or crush in a mortar. Cut up the tomatoes and remove the seeds. In a bowl, combine the pesto with the grated cheese and add the tomatoes. Season to taste with salt and pepper and olive oil.

Cook the pasta in lots of boiling salted water; drain and turn into the bowl with the pesto and tomatoes. Mix and serve.