Winner '13: Sinead O'Callaghan

SQUISITO, sponsored by Sacla

SQUISITO, sponsored by Sacla
  • 1 onion, peeled and chopped
  • 3 cloves of garlic, peeled and crushed
  • 2 x 400g tins of chopped/plum tomatoes
  • 1 glass of red wine
  • 1 tsp sugar
  • 1 x Jar of Sacla' Green Basil Pesto
  • Capers / Olives (optional)
  • Salt and pepper
  • Olive Oil
  • 140g breadcrumbs
  • 50g pine nuts, roughly chopped
  • 4 tbsp grated parmesan cheese
  • Torn fresh basil leaves
  • Pasta

  1. Heat oven to 200C°/180°C fan/gas mark 6. Gently fry the onion in olive oil for 5- 10 minutes. Add half the crushed garlic and cook for a further couple of minutes.
  2. Add the tomatoes, wine, sugar and seasoning and cook gently for 20 minutes.
  3. Liquidize to remove all lumps.
  4. Toss the breadcrumbs in a bowl with two tablespoons of olive oil, remaining garlic, pine nuts and Parmesan.
  5. Bake on a baking tray for 10 minutes until golden brown, stirring occasionally.
  6. Place pasta in a pan of salted, boiling water and cook according to instructions.
  7. Stir the capers or olives (if using) and half the pesto into the sauce. Season as required.
  8. On draining, retain some of the cooking water. Stir the sauce through the pasta and some of the cooking fluid if required. Add the remaining pesto and serve with the golden crumbs on top.

Sinead O'Callaghan

"This is a great go-to recipe. It's quick, easy to prepare and very tasty! The capers and olives add a bit of sophistication and the Parmesan crunch crumb with pine nuts sets it apart from a regular tomato sauce."

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