Sicilian Pasta with Tomatoes, Garlic & Almonds
August 4, 2021
This Sicilian Pasta with Tomatoes, Garlic & Almonds is a recipe from Nigella Lawson. It's a no-cook sauce that is absolutely perfect for your crop of fresh tomatoes. She calls for cherry tomatoes, but I used roughly chopped heirlooms. This sauce is absolutely superb. I am not a huge fan of anchovies, so I used only one, but you can adjust it to your taste.
- Cook: 10 mins
- Yields: 6 Servings
Directions
1Put 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.
2While 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.
3Just 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.
4Tip 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.
Recipe by Nigella Lawson, featured in NIGELLISSIMA.
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