Ingredients

Method

• 2-3 T olive oil
• 500 g baby tomatoes
• 250 g orecchiette pasta, cooked al dente
• crispy fried pancetta or shaved Parmesan, for serving
• basil, to garnish
For the pesto blend:
• 60 g fresh basil
• 2 cloves garlic
• 30 g walnuts
• 1/2 cup olive oil
• 1/2 cup parmesan, grated
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Heat the olive oil in a suitable wide pan. Add the tomatoes and stir-fry for about 5 minutes until beginning to catch and burst.

2. Mix the drained pasta with the pesto. If necessary, loosen with a little pasta water. Top with the fried tomatoes and pancetta or Parmesan. Garnish with basil.

Cook's note: Make it vegetarian by leaving out the pancetta and adding extra shavings of Parmesan”

Find more pasta recipes here. 

Photography: Toby Murphy 
Production: Brita Du Plesis
Food assistant: Kate Ferreira