Sicilian Pasta With Tomatoes, Garlic And Almonds
This vibrant fusilli pasta dish is a delightful blend of flavors that will excite your taste buds. The cherry tomatoes, anchovies, sultanas, and capers come together with blanched almonds and a burst of garlic to create a savory and slightly sweet sauce. Tossed with cooked fusilli, this dish is then garnished with fresh basil leaves for a finishing touch. Enjoy the fusion of Mediterranean flavors in every bite of this delicious pasta dish!
— Constant Cookbook
Ingredients
- 500g/1lb 2oz fusilli
- , to taste salt
- 250g/9oz cherry tomatoes
- 6 anchovy fillets
- 25g/1oz sultanas
- 2 garlic
- 1 tbsp capers
- 50g/2oz blanched almonds
- 4 tbsp extra-virgin olive oil
- small bunch basil
Instructions
- Put abundant 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, though start checking it a good two minutes before itâs meant to be ready.
- While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce.
- Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full 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 strew with basil leaves.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6
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