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Pasta with Sicilian sauce

by Christina Julia

Pasta with Sicilian sauce

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  • 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

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