Nigella Lawsons Sicilian Pasta with Tomatos, Garlic and Almonds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g noodles (Fusilli lunhi)
- Salt water
- 250 g cherry tomato (s)
- 6 anchovy fillet (s)
- 25 g sultanas, yellow
- 2 cloves garlic
- 2 tablespoon capers
- 50 g almond (s), peeled
- 60 ml olive oil, cold pressed
- 1 bunch fresh basil
Print Recipe
Pin Recipe Instructions
- Cook the noodles (500 g fusilli lunghi or other pasta) in plenty of salted water according to the instructions on the packet. Do not add salt to the water until the water is boiling. Put the pasta in the pot. Try the pasta 2 minutes before the pasta should be ready according to the package.
- Mix 250 g cherry tomatoes, 6 anchovy fillets (or less, depending on taste), 25 g golden sultanas, 2 cloves of garlic, 2 tablespoons capers, 50 g skinned almonds, 60 ml cold-pressed olive oil in a blender (or with a hand blender) until one creamy consistency is achieved.
- When the pasta is almost ready, add 2 tablespoons of pasta water to the sauce and mix again. Drain the pasta and place in a bowl and mix with the sauce. Scatter the fresh basil on top when serving.
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