Sicilian Tomato Pasta Recipe
52
- Total Time20 mins
- Makes6 servings
(Photo: Sian Richards)
This 20-minute pasta is almost as simple as it gets: throw the sauce’s ingredients into the blender, blitz until smooth, then pour over hot noodles.
Ingredients
450 g bucatini or spaghetti pasta
2 pints cherry tomatoes, about 3 cups
4 anchovy fillets
1/4 cup sultana raisins
3 tbsp tomato paste
3 tbsp olive oil
2 tsp sriracha
1/8 tsp salt
1/3 cup grated parmesan
1/3 cup chopped basil
Instructions
COOK pasta in a large pot, following package directions but omitting salt, until tender, 7 to 9 min. Drain well, then return to pot.
COMBINE tomatoes with anchovies, raisins, tomato paste, olive oil, sriracha and salt in a blender. Whirl until very smooth. Pour over hot pasta. Toss until combined. Divide among 6 plates. Sprinkle with parmesan and basil.
Chatelaine Quickies: How to make fresh Sicilian pasta sauce
Nutrition (per serving)
Calories 424, Protein 15g, Carbohydrates 68g, Fat 11g, Fibre 4g, Sodium 267mg.
Excellent source of Folate.
