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Ingredients
Method
- 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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