1. Drain pilchards from tomato and set sauce aside (option: can stir in tomato sauce to the finished sauce).
2. Rough chop sun-dried tomatoes.
3. Tear basil leaves into smaller pieces.
4. Cook pasta according to the instructions on the packet and drain.
5. In a pan gently simmer the pesto, sun-dried tomatoes and whole pilchards. Add the pasta and mix well.
6. Place pasta in a serving bowl and garnish with basil.