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SICILIAN PASTA WITH TOMATOES, GARLIC & ALMONDS

SICILIAN PASTA WITH TOMATOES, GARLIC & ALMONDS

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Serves: 6

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I have come across more than one version of "pesto Trapanese", the Sicilian pasta sauce from Trapani that differs from the more popularly known Genoese variety in a number of ways. Chief of these is that almonds, not pine nuts, are ground into the mix - a divergence whose origins (in common with a lot of Sicilian food) owe much to Arabic cooking.

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.

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Ingredients

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  • 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 ml extra virgin olive oil
  • 1 small bunch fresh basil (approx. 20g / 1 cup, to serve)
NIGELLISSIMA

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

For stockists of fusilli lunghi, please see the Nigellissima Ingredients Stockists list

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  • It was a delicious culmination for a Perfect Sunday :)

    Posted by andsa on 2nd Oct 2012 at 9.17

  • Hello Nigella I love this pasta dish and my husband too. I would like to do a query. I usually have a little extra sauce. I can save it? and for how long? Thank you very much. You're an inspiration.

    Posted by Psique on 6th Nov 2012 at 12.36

  • Hello Nigella. I love this pasta and my husband too. We make it once a week. I will like to ask you something. Normally I always make leftover sauce. I can save it? And for how long? Thank you very much. You are an inspiration.

    Posted by Psique on 7th Nov 2012 at 8.13

  • This is a lovely recipe - and lovely to have you back on Nigellissima - delightful!

    Posted by Pollyana S on 3rd Jan 2013 at 12.58