Sicilian Pasta with Tomatoes, Garlic and Almonds

By karen1

Ingredients

• Salt for pasta water, to taste
• 1 1/4 pounds fusilli lunghi or other pasta of your choice
• 8 ounces cherry or grape tomatoes
• 6 anchovy fillets
• 2 tablespoons golden raisins
• 2 cloves garlic, peeled
• 2 tablespoons capers, drained
• 1/3 cup skinned almonds
• 1/4 cup extra-virgin olive oil
• Leaves from small bunch basil (approximately 1 cup, packed ), to serve

Details

Servings 6
Adapted from cookingchanneltv.com

Preparation

Step 1

Put abundant water on to boil for the pasta, waiting for it to come to a boil before salting it. Add the pasta and cook following the package instructions, though start checking it a good 2 minutes before it's 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 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 strew with the basil leaves.

Buy Nigellissima