Christmas Sicilian pasta

Christmas Sicilian pasta

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.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 6

Ingredients

• 500 g / 1 lb 2 oz fusilier lung-hi or other pasta of your choice
• salt, to taste
• 250 g / 9 oz cherry tomatoes
• 6 anchovy fillets
• 25 g / 1 oz sultanas
• 2 garlic cloves
• 1 tbsp capers, drained and rinsed
• 50 g / 2 oz blanched almonds
• 4 tbsp extra-virgin olive oil
• small bunch basil, leaves picked
  

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 two 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 nubby-textured sauce.
3. Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go.
4. Tip:  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.