Sicilian Pasta With Tomatoes, Garlic & Almonds

Name: Sicilian Pasta With Tomatoes, Garlic & Almonds
Ingredients: 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)

"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..."

INGREDIENTS

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500 grams fusilli lunghi (or other pasta of your choice)

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salt for pasta water (to taste)

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250 grams cherry tomatoes

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6 anchovy fillets

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25 grams golden sultanas

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2 cloves garlic (peeled)

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2 tablespoons capers (drained)

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50 grams blanched almonds

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60 millilitres extra virgin olive oil

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1 small bunch fresh basil (approx. 20g / 1 cup, to serve)

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