Preparation

• Preheat the oven to 200°C/400°F/Gas mark 6
• Arrange the tomato halves in a large roasting tray, cut side up
• Drizzle with oil and season with plenty of pepper
• Cook in the oven for about 15 minutes, until they’re starting to collapse and caramelize
• Meanwhile, in a large pan of boiling, salted water, cook the pasta to your liking
• While the tomatoes and pasta are cooking, heat a frying pan and tip in the chorizo
• Fry for a few minutes, until they start to crisp up. Add the pine nuts and toss with the chorizo
• Remove from the heat
• When the pasta is ready, drain thoroughly and return to the hot pan
• Stir in the tomatoes and all their juices, then add the chorizo, pine nuts and a little of the oil from the frying pan
• Stir in the Sacla’ Pesto and the basil leaves
• Mix well and season to taste with salt and pepper
• Scatter Parmesan to serve