This Sicilian sauce of anchovies mixed with pine kernels, sultanas
and tomatoes is delicious with all types of pasta. SERVES 4
675 g / 1 lb 8 oz fresh penne or 350 g / 12 oz dried penne
450 g / 1 lb tomatoes, halved
25 g / 1 oz pine kernels
50 g / 1 1/3 oz sultanas
50g / 1 1/3 oz canned anchovies, drained and halved lengthways
2 tbsp concentrated tomato purée
To make the sauce, cook the tomatoes under a preheated grill for 10 minutes. Leave to cool. When cool enough to handle, peel off the skin and dice the flesh.
Place the pine kernels on a baking sheet and lightly toast under the grill for 2-3 minutes, or until golden.
Soak the sultanas in a bowl of warm water for about 20 minutes. Drain them thoroughly.
Place the tomatoes, toasted pine kernels and sultanas in a small saucepan and heat gently.
Add the anchovies and tomato purée, heating the sauce for an additional 2—3 minutes, or until hot.
To cook the pasta, place in a saucepan of lightly salted boiling water and cook according to the instructions on the packet, or until tender but still firm to the bite. Drain thoroughly.
Transfer the pasta to a serving plate and serve with the hot sauce.