Prep 10 mins
Cook 20 mins
This sauce (adapted from a recipe by Nick Kindelsperger at Serious Eats http://bit.ly/oNz3EI ) is reminiscent of puttanesca, but with the sweet and nutty addition of raisins and pignoli.
- 1 (28 ounce) can plum tomatoes, preferably San Marzano variety
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 2 tablespoons pine nuts
- 2 tablespoons golden raisins, plumped in hot water then drained
- 1⁄2 cup black olives, pitted and roughly chopped
- 2 tablespoons capers, chopped
- salt, to taste
- fresh ground black pepper, to taste
- Drain tomatoes into a measuring cup. Reserve 1/4 cup of packing juice. Roughly chop tomatoes and set aside.
- In a medium saucepan, heat olive oil over low heat until shimmering. Add garlic and cook gently until soft but not brown. Add tomatoes, raise heat to medium, and cook tomatoes until they are soft and broken down, about 15 minutes. Add a little reserved juice if necessary, but keep the sauce very thick.
- Meanwhile, toast pine nuts in a small dry skillet over medium heat until golden, stirring (or shaking and tossing) often. Stir into the sauce along with the raisins, olive, and capers. Season sauce to taste and serve with fish or tossed with pasta.