Description
Tossing a hot Cappelletti pasta with the uncooked nut based sauce – a course blend of anchovies, almonds, pine nuts, tomato, garlic and raisins – you get this simple, but spectacular result. A taste of Sicily.
Ingredients
3 cups (700 grams) fresh Cappelletti pasta
1 cup cherry tomatoes
6 anchovy fillets (2 tablespoons anchovy paste)
2 1/2 tablespoons golden sultana raisins
2 cloves garlic, crushed
2 tablespoons capers, drained
1/4 cup almonds, blanched slivered preferred
1/4 cup pine nuts
1/4 cup extra virgin olive oil
1 bunch fresh basil, or extra cherry tomatoes
salt (to cook) & pepper (to taste)
Instructions
- Cook pasta in salted boiling water, according to package instructions.
2. As pasta cooks, add tomatoes, anchovies, nuts, capers, raisins, and oil into a food processor and buzz until nuts breakdown to a course texture.
3. Before draining pasta, remove one cup of cooking water from the pot and add to the mixture in the food processor, pulsing as you go.
4. Drain pasta and immediately toss with nut mixture until well coated. Serve now, while it’s hot. Add a grind of fresh pepper. Garnish with basil, cherry tomatoes or a good grated Parmigiano Reggiano or Sovarato cheese.
Notes
Because of the salt added to the pasta water and the natural saltiness of anchovy, there’s no need for added salt in this recipe. Like any dish, be sure you taste before you season.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: Italian