Ingredients

1 1/4 lbs. fusilli

1 1/4 C. cherry or grape tomatoes

6 anchovy fillets

2 T. golden raisins

2 cloves garlic, peeled

2 T. capers, drained

1/3 C. whole, blanched almonds

1/4 C. extra virgin olive oil

1 C. basil leaves, torn

Preparation

  1. Cook fusilli in boiling salted water, according to package directions.
  2. While pasta is cooking, make the sauce by putting all the remaining ingredients, except basil, into a food processor. Process until you have a nubby-textured sauce. Just before draining the pasta, remove a cupful of pasta-coking water and add 2T. of it down the funneled the processor as you go. Turn the drained pasta into a warm serving bowl. Pour the sauce on top, tossing to coat ( add a little more pasta-coking water if you need it) and strew with basil leaves.