SACLA PESTO

Italian family business, Sacla’, celebrates its 80th birthday this year – and the Pesto Pioneers continue to surprise Italian food lovers with something new.

Their latest creation is a range of Whole Cherry Tomato pasta sauces. And when they say “whole”, they really mean it. There’s a ripe handful of WHOLE cherry tomatoes in each delicious recipe.

Experimenting with flavour combinations has never been easier. Prefer fragrant flavours? Basil compliments pasta beautifully. Fancy a bit more of a kick? Chilli is absolutely bursting with flavour, and really packs a punch. 

More adventurous eaters won’t be disappointed either. The range also includes ‘Nduja, a spicy Italian sausage, and creamy Burrata, a smooth Italian cheese, like Mozzarella. Both add a delightful twist to any pasta dish and are as close to homemade Italian food as you’ll find. Just serve with some gooey garlic bread and a fresh salad.

And, for £2.50 (RRP) in Sainsbury’s, they offer great value for a whole lot of goodness. See them on the shelves from the end of May.

Whole Cherry Tomato and Burrata Courgetti with Aubergine

Serves 4, prep 15 minutes, cook 20 minutes   

Ingredients

  • 2 tbsp olive oil 
  • 2 aubergines, cubed  
  • Salt and black pepper 
  • 4-5 spiralized courgettes (courgetti)  
  • 350g jar Sacla’ Whole Cherry Tomato with Burrata Sauce 
  • Freshly shaved Parmesan to serve
  1. Preheat the oven to 200°C/180°C fan. Add the aubergine to a roasting tin, toss with the oil, season well and place in the oven to cook for about 15-20 minutes until just beginning to brown. 
  2. Steam the courgetti for a few minutes until tender, being careful not to overcook. Drain well if needed and put to one side. 
  3. Add the Tomato and Burrata Sauce and aubergine pieces to the courgetti and mix together.
  4. Top with the fresh Parmesan to serve.

Whole Cherry Tomato and ‘Nduja Pasta with Sausage and Roasted Fennel

Serves 4, prep 10 minutes, cook 25 minutes   

Ingredients

  • 2 fennel bulbs, trimmed and roughly chopped
  • 1 tbsp olive oil 
  • Salt and black pepper
  • 6 good quality pork sausages, skin removed and rolled into balls  
  • 350g jar Sacla’ Whole Cherry Tomato with ‘Nduja Sauce    
  • 400g pappardelle pasta, or pasta of your choice 
  • Handful flat leaf parsley, finely chopped 
  1. Preheat the oven to 200°C/180°C fan. Add the fennel to a roasting tin, toss with oil and season well. Put in the oven and cook for about 20 minutes or until just tender and beginning to golden.
  2. Add the sausage pieces to a hot frying pan. Cook for 10-12 minutes stirring occasionally, until brown on all sides. 
  3. Tip in the Tomato and ‘Nduja Sauce, stir well and let it simmer gently until the sausage is cooked through. Remove from the heat and gently stir in the fennel. 
  4. Meanwhile, add the pasta to a pan of boiling salted water and cook as per pack instructions.
  5. Drain and gently mix into the sauce.
  6. Transfer to serving dishes and top with chopped parsley.

Whole Cherry Tomato and Basil Pasta with Griddled Chicken, Asparagus and Goat’s Cheese 

Serves 4, prep 10 minutes, cook 20 minutes   

Ingredients

  • 2 tbsp olive oil 
  • 2 chicken breasts, thinly sliced 
  • Salt and black pepper 
  • 1 bunch of asparagus, trimmed 
  • 400g penne pasta, or pasta of your choice
  • 350g jar Sacla’ Whole Cherry Tomato with Basil Sauce
  • 125g Goat’s cheese, roughly crumbled
  1. Cut the asparagus into bite sized pieces, season well and toss with half the olive oil. Heat a griddle pan over high heat and add the asparagus. Cook for a few minutes, until lightly charred, then turn and cook the other side. Remove and set to one side.
  2. Toss the chicken in the remaining oil and season well. Place on the griddle pan and cook for 4-6 minutes until char lines appear on the underside and the chicken comes away from the pan easily. Turn, and cook the other side until cooked through. 
  3. While the chicken is cooking, add the pasta to a pan of boiling salted water. Cook as per pack instructions and drain. Add the Tomato and Basil Sauce and asparagus to the pasta and mix together. 
  4. Serve topped with the chicken and Goat’s cheese.

Whole Cherry Tomato and Chilli Pasta with Salmon and Spinach

Serves 4, prep 5 minutes, cook 20 minutes   

Ingredients

  • 1 tbsp olive oil 
  • 2 salmon fillets, skinned 
  • Salt and black pepper 
  • 400g rigatoni pasta, or pasta of your choice 
  • 350g jar Sacla’ Whole Cherry Tomato and Chilli Pasta Sauce  
  • 200g baby spinach leaves
  1. Preheat the oven to 190°C/170°C fan. 
  2. Drizzle the salmon fillets with olive oil and season well. Lightly wrap them in foil and place in a roasting tin. Cook for 20 minutes or until salmon is cooked through, opening the foil up for the last 5 minutes of cooking. 
  3. While the salmon is cooking, add the pasta to a large pan of boiling salted water and cook as per pack instructions. Drain, and tip back into the pan. 
  4. Add the Tomato and Chilli Sauce to the pasta and heat gently. Add the spinach leaves and cook for 1 minute so they wilt slightly but still have plenty of bite to them. 
  5. Roughly tear the salmon into chunky pieces and add to the pasta. 
  6. Transfer to serving dishes.