Sicilian Pasta With Tomatoes, Garlic & Almonds
by Nigella. Featured in NIGELLISSIMAIntroduction
I like to use fusilli lunghi, which are like long golden ringlets (or, less poetically, telephone cords) but, if you can't find them, simply substitute regulation-size fusilli (or indeed any pasta of your choice).
Since the sauce is unheated, it would be wise to warm the serving bowl first but, having said that, 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.
For US cup measures, use the toggle at the top of the ingredients list.
I like to use fusilli lunghi, which are like long golden ringlets (or, less poetically, telephone cords) but, if you can't find them, simply substitute regulation-size fusilli (or indeed any pasta of your choice).
Since the sauce is unheated, it would be wise to warm the serving bowl first but, having said that, 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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 500 grams fusilli lunghi (or other pasta of your choice)
- salt for pasta water (to taste)
- 250 grams cherry tomatoes
- 6 anchovy fillets
- 25 grams golden sultanas
- 2 cloves garlic (peeled)
- 2 tablespoons capers (drained)
- 50 grams blanched almonds
- 60 millilitres extra virgin olive oil
- 1 small bunch fresh basil (approx. 20g / 1 cup, to serve)
- 1¼ pounds fusilli lunghi (or other pasta of your choice)
- salt for pasta water (to taste)
- 8 ounces cherry tomatoes
- 6 anchovy fillets
- 2 tablespoons golden raisins
- 2 cloves garlic (peeled)
- 2 tablespoons capers (drained)
- ⅓ cup skinned almonds
- ¼ cup extra virgin olive oil
- 1 small bunch fresh basil (approx. 20g / 1 cup, to serve)
Method
- 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 2 minutes before it's meant to be ready.
- 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.
- Just before draining the pasta, remove a cupful of pasta-cooking water and add 2 tablespoonfuls of it down the funnel of the processor, pulsing as you go.
- 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.
- 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 2 minutes before it's meant to be ready.
- 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.
- Just before draining the pasta, remove a cupful of pasta-cooking water and add 2 tablespoonfuls of it down the funnel of the processor, pulsing as you go.
- 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.
Additional Information
STORE:
Refrigerate leftovers as soon as possible. Will keep in the fridge for up to 3 days.
STORE:
Refrigerate leftovers as soon as possible. Will keep in the fridge for up to 3 days.
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Show more commentsThis is my favorite recipe! Even people who don’t want to eat anchovies and capers love the sauce.
Brava Nigella This has become a new regular. Also made with mint (replacing basil, as suggested in video) Semplice, facile, ed ottimo Simple, easy, and delicious!
Fuss free, fresh and fabulous...
This is delicious. To add to the Sicilian flavor, I make with artichokes packed in oil, as Trapani is home to fields of artichokes! Yum!
I make this dish often. It completely removed any fear of anchovies that I was harboring. It's maximum flavor for minimum effort. One of my favorite pasta dishes of all time. I absolutely love the Nigellissima cookbook. Everything I have made from it has been something I will certainly make again.
A great pasta dish. If you're struggling to find this type of pasta, I've also seen it being called Fusilli Lunghi col Buco, or just Fusilli col Buco.
Loved it! Very fresh and easy to make. Perfect summer’s day recipe!
A fantastic and user friendly recipe. A new staple in our household!
Perfect dish for a hot Australian summer evening. Deliciously fresh and easy to make. May consider adding a touch of chilli next time.
Another family favourite! Delicious and so easy to prepare! Nigella, your recipes are the best!
Holy moly this was unbelievably good! Followed the recipe exactly... Had to search for anchovies but they were magical! This will become a staple for sure!
Delicious and very easy. I had a 'side' of avocado, which went surprisingly well with this recipe. Thanks Nigella :)