Bacon & Tomato Pesto Pasta


  • 600g cherry tomatoes, halved
  • Salt and pepper to season
  • 300g Napolina penne pasta
  • 200g bacon, cut into strips
  • 75g pine nuts
  • 1 large handful torn fresh basil leaves, plus extra to garnish
  • olive oil, to drizzle
  • 1 tbsp Sacla' Classic Basil Pesto
  • Salt and freshly ground black pepper to season
  • fresh Parmesan, grated, to serve


  1. Preheat the oven to 200°C/ 400°F/ Gas Mark 6.

  2. Place the tomato halves in a roasting tray, cut-side up & season. Place in the oven and cook for 15 minutes.

  3. Bring a large pan of salted water to the boil. Add the pasta & cook according to pack instructions.

  4. Pan fry the bacon strips over a medium heat until crispy. Add the pine nuts and toss together.

  5. Drain pasta once cooked and return to pan. Stir-in tomatoes, bacon strips, pine nuts, basil leaves, a little oil and Sacla' Classic Basil Pesto.

  6. Add a generous topping of Parmesan, more basil and serve immediately.


Serving Suggestions


crusty bread and mixed Italian leaf Salad