Sicilian Pasta With Tomatoes, Garlic & Almonds
- 1 1/4 lbs. fusilli
- 1 1/4 C. cherry or grape tomatoes
- 6 anchovy fillets
- 2 T. golden raisins
- 2 cloves garlic, peeled
- 2 T. capers, drained
- 1/3 C. whole, blanched almonds
- 1/4 C. extra virgin olive oil
- 1 C. basil leaves, torn
- 1. Cook fusilli in boiling salted water, according to package directions.
- 2. While pasta is cooking, make the sauce by putting all the remaining ingredients, except basil, into a food processor. Process until you have a nubby-textured sauce. Just before draining the pasta, remove a cupful of pasta-coking water and add 2T. of it down the funneled the processor as you go. Turn the drained pasta into a warm serving bowl. Pour the sauce on top, tossing to coat ( add a little more pasta-coking water if you need it) and strew with basil leaves.
fusilli, cherry, anchovy, golden raisins, garlic, capers, almonds, extra virgin olive oil, basil
Taken from www.epicurious.com/recipes/member/views/sicilian-pasta-with-tomatoes-garlic-almonds-51964001 (may not work)