Tomato, Garlic and Almond Fusilli
Tomato, Garlic and Almond Fusilli

Ingredients

Method

  • 500g fusilli
  • 250g cherry tomatoes
  • 25g sultanas
  • 1 tbsp capers
  • 2 garlic cloves
  • 6 anchovy fillets
  • 50g blanched almonds
  • Small bunch of basil
  • 4 tbsp olive oil
  • Boil your pasta in a large pan of bubbling salted water, for as long as the packet dictates. Do check it at least two minutes before it is supposed to be ready, though, as it’s better al dente.
  • While your fusilli is cooking away, take all of your ingredients except the basil, and add them to a food processor along with some salt and pepper. Blitz the mixture until it is processed, but not yet completely smooth.
  • Drain your pasta, and take a couple of spoonfuls of the salted water to stir into the tomato mixture to thin it out a bit. Spoon the whole lot over the pasta, toss it around to get it all covered, and serve in a bowl with a basil leaf garnish.
x mins
4-6 serving
This recipe pairs perfectly with the Santa & D'Sas 'Valentino' Sangiovese 2015 from Heathcote, Australia.

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