cateory: seasonal
Angelica Pasta with Raisins and Pine Nuts
Reviews: 198
Ingredients:
- 1/ 3 cup extra virgin olive oil (80 ml)
- 1 large onion, thinly sliced
- 3 cups canned Italian plum tomatoes, drained, with half the juice reserved (750 g)
- 3/ 4 cup flavorful black olives, such as Gaeta, pitted and cut into pieces (150 g)
- 1/ 4 cup raisins (40 g)
- 3 tablespoons pine nuts
- Pinch of sugar
- Salt and freshly ground black pepper
- 12 ounces spaghetti or other long pasta (340 g)
How to make
Angelica Pasta with Raisins and Pine Nuts
Angelica Pasta with Raisins and Pine Nuts
- Heat the olive oil in a large saute pan and add the onion. Cook slowly over low heat until the onion is soft and translucent, 7 to 10 minutes.
- Add the tomatoes with their reserved juices and simmer for 10 minutes, mashing the tomatoes with the back of a wooden spoon.
- Add the olives, raisins, pine nuts, and sugar. Season with salt and pepper to taste. Cook for 10 more minutes, or until the sauce has thickened.
- In a large pot of boiling salted water, cook the pasta until it is al dente. Drain and add to the sauce in the pan; mix thoroughly. Serve the pasta hot.
Comments for
Angelica Pasta with Raisins and Pine Nuts
Angelica Pasta with Raisins and Pine Nuts
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