Pine Nut and Raisin Pasta Sauce

Submitted by Tuck Burnette

"What an Italian might eat late night, suits me since sometimes we don't go to the grocery till 8 pm, and finish eating around 1 am (i. e. exemplary status, and I quote)."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 14 ounces spaghetti
• 1⁄4 cup golden raisin
• 1⁄3 cup chicken stock
• 1⁄3 cup extra virgin olive oil
• 3 tablespoons pine nuts
• 2 large garlic cloves, sliced thin
• 1 1⁄2 teaspoons red chili pepper flakes
• salt
• 1 teaspoon dry white wine
• chopped parsley (optional)
• pasta, cooking water if desired

directions

1. Set the pasta water to cook with a copious amount of salt.
2. Soak the raisins in the stock. Microwave them on high for 1 minute, if desired. Set aside.
3. Put the oil, garlic and chili's into an 8-inch skillet with a generous pinch of salt, (and black pepper, if required).
4. Set the heat to medium or medium-high, sizzle, without stirring, until the garlic becomes colored a faint gold.
5. Add the raisins with their liquid, the mixture will bubble abruptly.
6. Remove from the heat and stir in the wine.
7. Drain the pasta, reserving a little water, if desired.
8. Transfer to a tossing bowl and pour in the sauce, add parsley if desired. Toss well. Coat each with the sauce.
9. The raisins will likely gather in the basin, for presentation purposes, it is wise, to transfer the hot, cooked pasta to a serving dish.