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Sicilian Pasta with Almonds and Anchovies is a lush 30 minute meal that typifies the healthy Mediterranean diet. It makes a perfect lunch or dinner, and is bursting with vibrant flavors!


serves 6

Total time

0 minutes






  • 1 lb rigatoni pasta
  • ½ cup good grated Parmesan cheese
  • ¾ cup raw or roasted almonds
  • 12 roasted garlic cloves, or 3 raw cloves
  • 2 red chili peppers, stemmed and rough chopped, seeds and all (I used red jalapenos)
  • 1 large handful fresh basil leaves
  • 2 tbsp anchovy paste (or 4 whole anchovies)
  • 1 heaping cup cherry tomatoes
  • a big handful pitted green olives
  • olive oil
  • garnish
  • grated Parmesan cheese
  • baby basil leaves
  • a few olives (rough chopped)
  • fresh cracked black pepper


  1. Cook the pasta just shy of the package time, you want it to be al dente.
  2. Meanwhile put the cheese, almonds, garlic, peppers, basil and anchovies into a food processor and pulse until well combined, about 20 pulses.
  3. Add the tomatoes and olives and continue pulsing until everything looks evenly chopped, about another 20 pulses.
  4. 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.
  5. 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.
  6. Serve nice and hot, garnished with more cheese, baby basil leaves, a few more rough chopped olives, and lots of fresh cracked pepper.
  7. View the recipe instructions at The View From the Great Island

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