Ingredients

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

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.
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.
Soak the sultanas in a bowl of warm water for about 20 minutes.
Drain the sultanas thoroughly.
Place the tomatoes, pine nuts and sultanas in a small saucepan and gently heat.
Add the anchovies and tomato puree, heating the sauce for a further 2 - 3 minutes or until hot.
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.
Transfer the pasta to a serving plate and serve with the hot Sicilian sauce.