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![Pasta with Sicilian sauce](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNTg1IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Pasta with Sicilian sauce](https://foodlovi.com/wp-content/uploads/2023/04/Pasta-with-Sicilian-sauce-585x585.jpg)
Ingredients
- 50g/2oz sultanas
- 450g/1lb tomatoes, halved
- 25g/1oz pine nuts
- 50g/2oz canned anchovies, drained and halved lengthways
- 2 tablespoons tomato purée
- 675g/1lb 8oz dried penne
Instructions
- Soak the sultanas in a bowl of warm water for about 20 minutes. Drain
thoroughly and set aside. - Cook the tomatoes under a preheated grill for about 10 minutes. Leave
to cool slightly, then peel off the skin and dice the flesh. - Put the pine nits on a baking tray, and lightly toast under the grill for
2–3 minutes until golden brown. Be careful not to scorch them. - Put the tomatoes, pine nuts and sultanas in a small saucepan and gently
heat through. Add the anchovies and tomato purée, heating the sauce
for a further 2–3 minutes until hot. Keep warm. - Meanwhile, cook the pasta in a saucepan of salted boiling water for
8–10 minutes until al dente. Drain thoroughly. - Transfer the pasta to a serving dish. Pour the hot sauce over the top and
toss through gently. Serve immediately