Meals and Courses

  • 400–600 g (13–1 lb 2 oz) dried pasta twists, such as fusilli
  • 3 ripe tomatoes
  • 4 garlic cloves, peeled
  • 50 g (2 oz) rocket leaves, plus extra to garnish
  • 100 g (3½ oz) pine nuts
  • 150 ml (¼ pint) olive oil
  • salt and black pepper

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.

Meanwhile, finely chop the tomatoes, garlic cloves, rocket and pine nuts by hand, then stir in the oil. Season with salt and pepper. Transfer to a bowl.

Drain the pasta, add to the bowl with the pesto and toss to combine. Serve immediately, garnished with a few basil leaves.

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