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).
Provided by Tuck Burnette
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 612.7, Fat 24.2, SaturatedFat 3.2, Cholesterol 0.6, Sodium 53.1, Carbohydrate 84.3, Fiber 4.2, Sugar 8.7, Protein 14.9
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