Quick and easy and bursting with flavour, this dish is made with simple ingredients and something for all the family to enjoy.

Ingredients

• 12 oz casarecce pasta or any short pasta
• 1 (8.5-ounce) jar sun-dried tomatoes in olive oil
• 2 cloves garlic 
• 1/4 teaspoon peperoncini chilli flakes
• Handful fresh basil
• 100g/1/4 cup pine nuts
• Salt & pepper
• Freshly grated Parmigiano-Reggiano, plus more for serving
• 100ml/1/4 cup extra-virgin olive oil

Method

Bring a large pot of salted water to a boil. (Add enough salt so that the water tastes like the sea.) Cook the pasta until al dente. 

Meanwhile, make the pesto. In a food processor combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, basil, pine nuts, Parmigiano-Reggiano and olive oil. Pulse, scraping down the sides as necessary, until the mixture is finely puréed. 

Add the pasta back to a saucepan. Add the pesto and stir to combine. Transfer to a serving dish or pasta bowls and serve with more grated Parmigiano-Reggiano. Buon Appetito…