PESTO & TOMATO PASTA WITH CRISPY CRUMBS

Pesto & tomato pasta with crispy crumbs image

This simple yet special storecupboard supper will save the day if you need to rustle something up with a moment's notice

Provided by Good Food team

Time 50m

Number Of Ingredients 12

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Ingredients

1 onion , finely chopped
3 garlic cloves , finely chopped or crushed
4 tbsp olive oil
x cans chopped tomatoes
2 tsp sugar
190g jar basil pesto
few capers or olives (optional)
140g white bread - stale or fresh, whizzed into crumbs (or 140g/5oz breadcrumbs)
50g pine nuts , roughly chopped
4 tbsp grated parmesan , or vegetarian alternative (optional)
25g butter
350g/12oz-400g/14oz linguine , spaghetti, tagliatelle or whatever you have in the cupboard

Steps:

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 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.
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.

Nutrition Facts : Calories 659 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.51 milligram of sodium