Nigella Lawson's Sicilian Pasta with Tomatoes, Garlic and Almonds

Ingredients for 6 servings:

• 500 g pasta (fusilli longhi)
• salt water
• 250 g cherry tomatoes
• 6 anchovy fillets
• 25 g Sultanas, yellow
• 2 cloves garlic
• 2 tbsp capers
• 50 g almonds, peeled
• 60 ml olive oil, cold squeezed
• 1 bunch basil, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Sicilian pasta with tomatoes, garlic and almonds

Cook the pasta (500g fusilli lunghi or other pasta) in plenty of salted water according to the package instructions. Only add salt to the water when it is boiling. Add the pasta to the pot. Taste the pasta 2 minutes before the package says it should be done. Blend 250g cherry tomatoes, 6 anchovy fillets (or fewer, depending on your taste), 25g golden sultanas, 2 garlic cloves, 2 tbsp capers, 50g skinned almonds, and 60ml extra-virgin olive oil in a blender (or use an immersion blender) until creamy. When the pasta is almost done, add 2 tbsp of the pasta water to the sauce and blend again. Drain the pasta, place it in a bowl, and toss with the sauce. Sprinkle with fresh basil when serving.