Fusilli with Sardines and Sun-Dried Tomato Pesto

Method

1. 01

   Blanch the dried tomatoes in water and vinegar for 5 minutes.

2. 02

   Chop them up and blend them with 2 tablespoons of the cooking water and 4 tablespoons of oil.

3. 03

   Cut the cherry tomatoes into quarters and salt them, then combine them in a bowl with the pitted olives and chopped sardines.

4. 04

   Cook the fusilli al dente, drain and dress with the pesto and other ingredients.

5. 05

   Leave to cool before serving.