Best Pine Nut And Raisin Pasta Sauce Recipes

SICILIAN SPAGHETTI SAUCE

Sicilian Spaghetti Sauce image

Golden raisins and pine nuts add a new flavor twist to this southern-Italian pasta sauce.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/2 pound lean ground beef (90% lean)
1 small onion, chopped
1 teaspoon olive oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1/4 cup golden raisins
1/4 cup dry red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked spaghetti
2 tablespoons minced fresh parsley
2 teaspoons pine nuts, toasted

Steps:

In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. , Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.

Nutrition Facts : Calories 459 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1137mg sodium, Carbohydrate 74g carbohydrate (25g sugars, Fiber 5g fiber), Protein 21g protein.

CREAMY SPINACH, PINE NUTS AND RAISINS WITH PASTA

Creamy Spinach, Pine Nuts And Raisins With Pasta image

Provided by Marian Burros

Categories dinner, easy, quick, pastas, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 large shallots to yield 3 tablespoons minced shallots
10 ounces fresh packaged spinach or 16 ounces fresh loose spinach
1/4 cup nonfat yogurt
1/4 cup reduced-fat sour cream
3/4 cup orzo
1 teaspoon olive oil
3 tablespoons pine nuts
4 tablespoons currants
1/8 teaspoon salt
Freshly ground black pepper

Steps:

Bring 2 quarts of water to boil in covered pot for orzo.
Mince shallots in food processor.
Wash and trim tough stems from spinach, and set spinach aside.
Mix together yogurt and sour cream.
When the water boils, cook orzo for 9 to 11 minutes.
Heat oil in a nonstick pot large enough to hold all the ingredients but the orzo. Saute the shallots in the oil until they begin to turn golden. Stir in the pine nuts and currants, and cook over low heat until pine nuts begin to brown; set aside.
A few minutes before the orzo is cooked, add spinach to shallot mixture; cover, and cook until spinach wilts.
Remove from heat, and stir in the yogurt mixture; season with salt and pepper.
Drain the orzo, and stir in the spinach mixture.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 16 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 312 milligrams, Sugar 21 grams

TOMATO SAUCE WITH PINE NUTS, CAPERS, OLIVES AND RAISINS

Tomato Sauce With Pine Nuts, Capers, Olives and Raisins image

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.

Provided by DrGaellon

Categories Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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.