Sicilian Pasta with Almonds and Anchovies
User Reviews
3.6
Sicilian Pasta with Almonds and Anchovies
Description
This Sicilian Pasta recipe uses rigatoni cooked to just under al dente, then coated with a loose pesto made by pulsing together Parmesan cheese, almonds, garlic, chopped red chili peppers, fresh basil, and anchovies in a food processor. Cherry tomatoes and green olives are added next and pulsed until evenly chopped, then olive oil is incorporated to bring the pesto together while keeping a chunky texture.
The anchovies provide a deep umami taste that complements the nuttiness of almonds and the sharpness of cheese. The fresh basil adds herbal brightness, while the olives and chili peppers contribute saltiness and a mild kick. Tossing the pasta with the pesto and reserved cooking liquid allows flavors to meld and coat the pasta evenly.
Served hot with extra Parmesan, baby basil leaves, roughly chopped olives, and cracked black pepper, this recipe delivers a textured, aromatic dish rooted in Sicilian flavors. It can be a satisfying main course for a family meal or entertaining.
Ingredients
- 1 lb rigatoni pasta
- 1/2 cup Parmesan Cheese grated
- 3/4 cup almonds raw or roasted
- 12 garlic or 3 raw cloves, roasted cloves
- 2 red chili peppers stemmed and rough chopped, seeds and all (I used red jalapenos)
- 1 basil fresh, large handful, leaves
- 2 Tbsp anchovy paste or 4 whole anchovies
- 1 cherry tomatoes heaping cup
- green olives pitted, big handful
- olive oil
garnish
- Parmesan Cheese grated
- basil baby leaves
- olives rough chopped, a few
- black pepper fresh cracked
Instructions
- Cook the pasta just shy of the package time, you want it to be al dente.
- Meanwhile put the cheese, almonds, garlic, peppers, basil and anchovies into a food processor and pulse until well combined, about 20 pulses.
- Add the tomatoes and olives and continue pulsing until everything looks evenly chopped, about another 20 pulses.
- Add a 'glug' of olive oil and pulse once or twice more. You should have a nice, loose pesto now. Taste it and add some salt and pepper.
- Drain the pasta, reserving a cup of the cooking liquid. Toss the pasta with lots of the pesto. You may not need all of it.
- Serve nice and hot, garnished with more cheese, baby basil leaves, a few more rough chopped olives, and lots of fresh cracked pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 66g | 22% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 588mg | 25% |
| Potassium | 487mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 30mg | 33% |
| Calcium | 241mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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