Full Recipe

Sicilian Pasta – Quick & Easy

sicilian pasta
Every weekend as I walk around the market filling my shopping bags it’s inevitable that I buy some pasta, sauces or both from Dario who is from Sicily and imports and sells great products from his homeland. Definitely a ‘must-buy’ every weekend along with plenty of fresh vegetables and fruit from both Arek from Garden For The People and Jan from Plains View Gardens at the market on Sunday.So, last weekend Dario suggested trying a bag of pasta called Busiate and adding a jar of Pesto Siciliano – a pesto made from sun-dried tomatoes. As well I bought small tomatoes from Jan because one of them that she gave me tasted so good for this time of year.Once home I decided to slow roast the tomatoes while I had my usual afternoon rest. Then for dinner I cooked enough pasta for Mike and I, and once cooked, stirred through the whole jar of contents of the Sicilian pesto, served some into each bowl and topped each with a few slow roasted tomatoes and some roughly chopped fresh basil and parsley.

Ingredients & Method– 1 bag of Busiate pasta (cook the quantity that works for the number who you’re serving).
– 1 jar of Pesto Siciliano (enough for 2).
– 10-15 small tomatoes (bigger than cherry tomatoes), halved.
– Fresh herbs eg basil, parsley.1. Heat your oven to 125C. Drizzle a little olive oil on an oven tray. Cut the tomatoes in half across the middle and place them cut side up on the tray. Sprinkle them with a little salt and pepper and if you have any, place a few small pieces of thyme over the tomatoes and on the dish. Place in the oven for 1 ½ to 2 hours. It really doesn’t matter how long you cook these.

2. Cook the pasta in a pot of boiling water, drain and place the pasta back in the pot.

3. Add the jar of pesto and mix thoroughly while the pasta is warm.

4. Serve onto each plate and top with a few pieces of the cooked tomatoes and roughly chopped fresh herbs.

Serve with a green salad. So this weekend no doubt I’ll buy some more or something different.