Casarecce pasta with Sun-dried Tomato pesto

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


  • 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


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…

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