- 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.
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