Sacla Pesto Pasta with Blistered Tomatoes & Al Wadi Hummus

    The kind of meal that looks like you made an effort but takes fifteen minutes flat. Sacla pesto does the heavy lifting — rich, herby, and fragrant straight from the jar — while blistered cherry tomatoes add sweetness and a splash of pasta water turns everything glossy. Al Wadi hummus on the side makes it a proper spread. 

• 160g pasta (penne or fusilli)
• 4 tbsp Sacla Pesto
• 100g cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 3 tbsp pasta water, reserved
• Parmesan, to serve
• Salt & black pepper, to taste

• 3 tbsp Al Wadi Hummus
• Warm bread or pita, to serve

1.    
   1
      
         Boil the pasta. Cook pasta in well-salted boiling water until al dente. Just before draining, scoop out 3 tbsp of the starchy pasta water — this is what makes the sauce glossy. Drain and set aside.          
      
2.    
   2
      
         Blister the tomatoes. Heat olive oil in a wide pan over medium heat. Add garlic and cook for 30 seconds. Add cherry tomatoes and cook for 3–4 minutes until they start to blister and release their juices.          
      
3.    
   3
      
         Toss with pesto. Turn the heat to low. Add the drained pasta to the pan. Spoon in the Sacla pesto and the reserved pasta water. Toss for 1–2 minutes until every piece of pasta is coated and glossy. Season to taste.          
      
4.    
   4
      
         Plate & serve. Divide into bowls and shave parmesan generously over the top. Serve immediately with Al Wadi hummus and warm bread on the side — it works beautifully as a creamy, protein-rich accompaniment.          
      
5.  

• Always reserve pasta water before draining — the starch is what binds the pesto to the pasta and stops it from clumping.
• Don't heat the pesto directly — stir it in off the heat or on very low heat to keep its colour bright and flavour fresh.
• Add shredded rotisserie chicken or pan-fried prawns at Step 3 for a protein boost.
• Fully vegan? Skip the parmesan or swap for a plant-based alternative. Sacla makes a vegan-certified pesto — check the label.