Ingredients

• 500g/1lb 2oz fusilli lunghi or other pasta of your choice
• salt
• to taste
• 250g/9oz cherry tomatoes
• 6 anchovy fillets
• 25g/1oz sultanas
• 2 garlic cloves
• 1 tbsp capers
• drained and rinsed
• 50g/2oz blanched almonds
• 4 tbsp extra-virgin olive oil
• small bunch basil
• leaves picked

Directions

• Put abundant water on to boil for the pasta
• waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions
• though start checking it a good two minutes before it’s meant to be ready.
• While the pasta is cooking
• make the sauce by putting all the remaining ingredients
• bar the basil
• into a processor and blitzing until you have a nubbly-textured sauce.
• Just before draining the pasta
• remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor
• pulsing as you go.
• Tip the drained pasta into your warmed serving bowl
• Pour and scrape the sauce on top
• tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves.