Sicilian Pasta Sauce


by: Chef Mimi

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


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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

how is this calculated?

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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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