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Sicilian Pasta With Tomatoes, Garlic & Almonds

by . Featured in NIGELLISSIMA
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Introduction

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.

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.

Sicilian Pasta With Tomatoes, Garlic & Almonds
Photo by Petrina Tinslay

Ingredients

Serves: 6

Metric Cups
  • 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

  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.
  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.

Additional Information

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

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

Tell us what you think

What 9 Others have said

  • 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!

    Posted by Maria-maria on 16th March 2016
  • Delicious and very easy. I had a 'side' of avocado, which went surprisingly well with this recipe. Thanks Nigella :)

    Posted by Roet on 22nd January 2016
  • 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 November 2012
  • 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 November 2012
  • What a great recipe! I first saw it on TV, then I came looking for it on the Internet. Delicious sauce and easy to make.

    Posted by adamar on 10th December 2014
  • Excellent and especially easy. When you have extra tomatoes this is great to make and use over pasta or toasted baguettes.

    Posted by Ctbrowneyes on 18th March 2014
  • Nigella, a very hot Sunday and unwilling to linger in the kitchen over my hot stove. This was a perfect compromise; eating well and comfortably.

    Posted by Parlygirl on 15th July 2013
  • This is a lovely recipe - and lovely to have you back on Nigellissima - delightful!

    Posted by Pollyana S on 3rd January 2013
  • It was a delicious culmination for a Perfect Sunday :)

    Posted by andsa on 2nd October 2012
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