Puttanesca Pasta Sauce

This pasta sauce hails from the funky Kingston, Ontario restaurant- Chez Piggy. This is a big, bold, grownup taste - emphasizing olives, anchovies and capers over tomatoes with a sweet back note from raisins. Not for the faint of heart. Give it a try.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 1⁄4 cup golden raisin
• 1  cup  quality extra virgin olive oil
• 15  green colossal  olives, pitted and chopped
• 12  kalamata olives, pitted and chopped
• 1⁄2 cup pine nuts, toasted and chopped
• 3  garlic cloves, chopped
• 2  anchovies, finely chopped
• 1  pinch cayenne pepper
• 3  ripe tomatoes, seeded and diced
• 4  tablespoons capers
• 2  tablespoons  chopped fresh dill or 2  tablespoons  chopped fresh parsley
•  fresh ground black pepper
• 1 1⁄2-2  lbs pasta, cooked and drained
•  freshly grated parmesan cheese (to garnish)

Directions

1. Soak raisins in hot water for 15 minutes until soft, then drain and chop.
2. Warm the olive oil in a large skillet, and stir in all ingredients, except pasta and cheese. Heat through.
3. Toss with hot pasta and garnish with cheese.