• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. • Drain orecchiette, then return to saucepan.

• Meanwhile, finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until softened, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add tomato sugo, the water and brown sugar and simmer, until slightly thickened, 2-3 minutes.

• Stir baby leaves, basil pesto and the butter through the sauce, until leaves have wilted, 2 minutes. Season to taste with salt and pepper. • Remove pan from heat, then add the orecchiette and grated Parmesan cheese. Gently toss orecchiette to coat in the sauce.

• Divide tomato and basil pesto orecchiette between bowls. • Top with toasted almonds to serve. Enjoy!