Pesto alla Trapanese

INGREDIENTS:

• 1 bag Sua Maestà Busiata pasta (or another, similar shape!)

• 1 jar Orlando Pesto Siciliano

• 1 jar La Cerignola Pomodori Secchi

DIRECTIONS:

1. This is an easy one! One jar of pesto serves about three people comfortably. You could maybe stretch it to four. You won't need the whole bag of pasta here so just judge accordingly to how you'd like your portions to look.

2. Salt some water such that it tastes like a perfectly salted soup. Once the water is boiling, cook the pasta. Occasionally take a piece out and cut through it. If there is any white left in the centre let them keep cooking. They should be nice and tender.

3. While the pasta is cooking, slice the tomatoes into thin strips and warm the pesto in a saucepan on very low heat, but do not cook.

4. When the pasta is cooked through, combine with the pesto and mix over low heat until the mixture is no longer watery at all. Serve the pasta without cheese, and sprinkle the tomatoes over top.