Fresh Sicilian pasta

Total 20 min
Serves 6



450 g
bucatini or spaghetti pasta
2 pints
cherry tomatoes, about 3 cups
1/4 cup
sultana raisins
3 tbsp
3 tbsp
2 tsp
1/8 tsp
1/3 cup
grated parmesan
1/3 cup
chopped basil


  • 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.



Calories 424, Protein 15 g, Carbohydrates 68 g, Fat 11 g, Fibre 4 g, Sodium 267 mg. Excellent source of Folate

Chatelaine Quickies: How to make fresh Sicilian pasta sauce

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