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Sicilian pasta with tomatoes, garlic and almonds

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
by Nigella Lawson

From Nigellissima
I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round.

Method


  1. 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 it’s meant to be ready.

  2. 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.

  3. 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.

  4. 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.

Ingredients

  • 500g/1lb 2oz fusilli lunghi or other pasta of your choice
  • salt, to taste
  • 250g/9oz cherry tomatoes
  • 6 anchovy fillets
  • 25g/1oz sultanas
  • 2 garlic cloves
  • 1 tbsp capers, drained and rinsed
  • 50g/2oz blanched almonds
  • 4 tbsp extra-virgin olive oil
  • small bunch basil, leaves picked

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Sicilian pasta with tomatoes, garlic and almonds

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