Pesto & tomato pasta with crispy crumbs

• onion↗1

  finely chopped

• garlic cloves↗3

  finely chopped or crushed

• olive oil↗4 tbsp tbsp
• cans chopped tomatoesx x
• sugar↗2 tsp tsp
• jar basil↗190g g

  pesto

• few capers

  or olives (optional)

• white bread↗140g g

  - stale or fresh, whizzed into crumbs (or 140g/5oz breadcrumbs)

• pine nuts↗50g g

  roughly chopped

• grated parmesan4 tbsp tbsp

  or vegetarian alternative (optional)

• butter↗25g g
• 350g/12oz-400g/14oz linguine

  spaghetti, tagliatelle or whatever you have in the cupboard

Step-by-step instructions

1. 1

   Gently cook the onion and half the garlic in 2 tbsp olive oil for 10 mins until soft. Stir in the tomatoes and sugar and simmer for 15-20 mins until saucy. Stir in half the pesto, some seasoning and a few capers or olives, if you have them. Cover and keep warm.

2. 2

   While the sauce is simmering, heat oven to 220C/200C fan/gas 7. Toss the crumbs in a large baking tray with the remaining 2 tbsp olive oil, the rest of the garlic, the pine nuts and Parmesan, if Simple yet special storecupboard supper using. Bake for 10 mins, stirring a few times, until golden. Dot over the butter and return to the oven for 2 mins more.

3. 3

   Meanwhile, bring a pan of salted water to the boil and cook the pasta. Drain, reserving a little cooking water. Stir through the sauce with a splash of cooking water to loosen, if you need to, ripple through the remaining pesto and serve scattered with golden crumbs.