Sicilian Pasta with Anchovies and Almonds
Sicilian Pasta with Anchovies and Almonds



  • 500g fusilli or similar
  • Salt, to taste
  • 250g cherry tomatoes
  • 6 anchovy fillets
  • 25g sultanas
  • 2 cloves of garlic
  • 1 tbsp capers
  • 50g blanched almonds
  • 4 tbsp olive oil
  • Small bunch of basil
  • Cook the pasta in boiling salted water until al dente. Meanwhile, make the sauce by blitzing all the ingredients (except the basil) in a food processor until a rough-textured sauce is achieved. Add 2 tbsp of pasta water to the mixture, then dip the drained pasta into serving bowls and top with the sauce. Sprinkle with basil, and serve.
30 mins
6 serving

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