Total Time
Prep 5 mins
Cook 10 mins

This is a unique combination of flavors that includes pine nuts, garlic, walnut, raisin, pesto and olive oil. It is sweet, salty, nutty and a little spicy.

Ingredients Nutrition


  1. In a heavy skillet, heat the oil. Add the garlic and anchovies; sauté over low heat for 3 to 4 minutes; be careful not to burn the garlic.
  2. Add the nuts, raisins, pesto and pepper. Simmer on low heat for 4 to 5 minutes, cover and remove from the heat.
  3. Cook the pasta according to package directions.
  4. Transfer the pasta into a warm serving bowl.
  5. Starting with 1/2 cup foriana mixture, toss into pasta. Add more to your taste. Serve with grated parmesan cheese.
  6. This sauce will dress 2 pounds or more of pasta, depending on taste.


Most Helpful

I made this a while back and LOVED it! Since I'm not a fan of anchovies, I omitted these. Other than this omission I followed the recipe and was completely satisfied! Thanks KelBel for such a wonderful recipe!!

Northwest Transplant April 23, 2008

I thought this was delicious, but in the end, felt there was a bit too much oil. I think if I made it again, I would half the oil to saute the garlic and anchovy. I used the anchovy fillets, but I think I will try using a squirt of anchovy paste next time. I did not use walnuts, but instead only used the pine nuts. I also used sun-dried tomatoes chopped up instead of the raisins and felt that was a good move. Thanks for a great recipe.

charlie #5 April 07, 2008

THIS is to-die-for.It's everything advertised; sweet, salty, nutty and spicy. Only change I made was to use dried cranberries rather than raisins.

sugarpea June 24, 2006

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