Pine Nut and Raisin Pasta Sauce

"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)."
 
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photo by Tuck Burnette photo by Tuck Burnette
photo by Tuck Burnette
Ready In:
35mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

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

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