An easy Sicilian pasta sauce from Trapani which i found in ” Nigellissima” by Nigella Lawson. If you like you can replace the anchovies with 4 tablespoons of grated pecorino.
Ingredients
- 500 grams fusilli lunghi or other pasta of your choice
- salt for pasta water to taste
- 250 grams cherry tomatoes
- 6 anchovy fillets
- 25 grams golden sultanas
- 2 cloves garlic peeled
- 2 tablespoons capers drained
- 50 grams blanched almonds
- 60 ml extra virgin olive oil
- 1 small bunch fresh basil (approx. 20g) to serve
Servings:
Instructions
- Put plenty of water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, until al dente
- While the pasta is cooking, make the sauce by putting all the remaining ingredients, except the basil, into a processor and blitzing until you have a coarse textured sauce.
- Just before draining the pasta, remove a cupful of pasta-cooking water and add 2 tablespoonfuls of it down the funnel of the processor, pulsing as you go.
- Tip the drained pasta into your warmed serving bowl. Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and scatter with basil leaves.
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