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Sicilian Pasta Sauce

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by: Chef Mimi






This is a very different, raw pasta sauce using some interesting ingredients that go so well together!




ingredients

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serves: 12

1 pound pasta of your choice, I chose pappardelle

9 ounces cherry tomatoes*

6 anchovy fillets

1 ounce golden sultanas

2 cloves garlic, peeled

2 tablespoons capers, well drained

2 ounces blanched almonds

2 ounces olive oil

Cayenne pepper flakes to taste

Grated Parmesan

leaves Chiffonade of basil optional

Nutrition Facts
Sicilian Pasta Sauce

Servings Per Recipe: 12

Amount per Serving

Calories: 220

  • Total Fat: 8.4 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 4.5 mg
  • Sodium: 61.9 mg
  • Total Carbs: 32.1 g
  •     Dietary Fiber: 4.9 g
  •     Sugars: 0.8 g
  • Protein: 5.6 g
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preparation

sicilian-pasta-sauce-4742.jpg 1.  Cook the pasta according to package directions. Drain, and set aside.

2.  Place the tomatoes, anchovies, sultanas, garlic, capers and almonds in the jar of your food processor. Add the 2 ounces of oil and process until smooth.

3.  Place the cooked pasta in a large serving bowl. Immediately add the tomato mixture and stir to combine. Taste for seasoning. I highly recommend adding cayenne pepper flakes.

4.  Serve with some grated Parmesan and a few basil leaves, if desired.

5.  This pasta is wonderful as is, served along side a green salad, or it can be served as a side dish.

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