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Pasta et Sicilian Sauce

ingredients

serves 4
450 g (1 lb) tomatoes, halved
25 g (1 oz) pine nuts
50 g (1 3/4 oz) sultanas
50 g (1 3/4 oz) can anchovies, drained and halved lengthways
2 tbsp concentrated tomato puree (paste)
675 g (1 1/2 lb) fresh or 350 g (12 oz) dried penne

method

1. Cook the tomatoes under a preheated grill (broiler) for about 10 minutes. Leave to cool slightly, then once cool enough to handle, peel off the skin and dice the flesh.

2. Place the pine nuts on a baking tray (cookie sheet) and lightly toast under the grill (broiler) for 2 - 3 minutes or until golden brown.

3. Soak the sultanas in a bowl of warm water for about 20 minutes. Drain the sultanas thoroughly.

4. Place the tomatoes, pine nuts and sultanas in a small saucepan and gently heat.

5. Add the anchovies and tomato puree, heating the sauce for a further 2 - 3 minutes or until hot.

6. Cook the pasta in a saucepan of boiling water for 8 - 10 minutes or until it is cooked through, but still has 'bite'. Drain thoroughly.

7. Transfer the pasta to a serving plate and serve with the hot Sicilian sauce.


Add 100 g (3 1/2 oz) bacon, grilled (broiled) for 5 minutes until crispy, then chopped, instead of the anchovies, if you prefer.

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