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Sicilian Tomato Pasta Recipe

52

  • Total Time20 min
  • Makes6 servings
a white plate of Sicilian tomato pasta topped with chopped fresh basil and grated parmesan on a grey charger plate on a. white table next to an open tin of anchovies with a fork in it next to a sprig of cherry tomatoes

(Photo: Sian Richards)

Chatelaine Triple Tested

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.

Get more fresh spring pasta recipes.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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