Sicilian Pasta With Tomatoes, Garlic & Almonds
The epitome of comfort food, a big bowl of simply-prepared pasta is one of life's greatest pleasures. Equally as delicious served hot or cold, this Sicily-inspired recipe is an instant classic.
Before we begin, I must confess that it was my boyfriend and not me who prepared this dish and it was Nigella Lawson not me who largely provided the recipe... However, the result was so easy and so delicious, it had to be shared! Sweet with dried fruit, salty with anchovy, fiery with raw garlic, and zingy with capers, the sauce is perfectly balanced and totally more-ish. We used fusilli because that's what we had in, but feel free to use whatever pasta you like.
Sicilian Pasta With Tomatoes, Garlic & Almonds
Serves 4-6
250g cherry tomatoes
8 anchovy fillets
25g dried berries
2 cloves garlic, peeled
2 tbsp capers, drained
50g blanched almonds
60ml extra virgin olive oil
1 small bunch fresh basil
Parmesan, to serve
Put a large pan of water on to boil for the pasta, waiting for it to come to the boil before adding a generous amount of salt. Add the pasta and cook according to packet instructions.
While the pasta is cooking, make the sauce by putting all the remaining ingredients, into a processor and blitzing until you have a coarsely-textured sauce.
Just before draining the pasta, remove a cupful of pasta-cooking water and add 2 tbsp. of it down the funnel of the processor, pulsing as you go.
Combine the pasta and the sauce, toss to ensure everything is coated. Divide between bowls and then grated over Parmesan, to taste.
Before we begin, I must confess that it was my boyfriend and not me who prepared this dish and it was Nigella Lawson not me who largely provided the recipe... However, the result was so easy and so delicious, it had to be shared! Sweet with dried fruit, salty with anchovy, fiery with raw garlic, and zingy with capers, the sauce is perfectly balanced and totally more-ish. We used fusilli because that's what we had in, but feel free to use whatever pasta you like.
Serves 4-6
500g fusilli
salt 250g cherry tomatoes
8 anchovy fillets
25g dried berries
2 cloves garlic, peeled
2 tbsp capers, drained
50g blanched almonds
60ml extra virgin olive oil
1 small bunch fresh basil
Parmesan, to serve
Put a large pan of water on to boil for the pasta, waiting for it to come to the boil before adding a generous amount of salt. Add the pasta and cook according to packet instructions.
While the pasta is cooking, make the sauce by putting all the remaining ingredients, into a processor and blitzing until you have a coarsely-textured sauce.
Just before draining the pasta, remove a cupful of pasta-cooking water and add 2 tbsp. of it down the funnel of the processor, pulsing as you go.
Combine the pasta and the sauce, toss to ensure everything is coated. Divide between bowls and then grated over Parmesan, to taste.
Comments
Post a Comment