Rigatoni With Tomatoes, Raisins, and Pine Nuts

Anna Williams

Serves 4| Hands-On Time: 10m | Total Time: 20m

Ingredients

• 3/4 pound rigatoni (about 6 cups)
• 1/4 cup pine nuts
• 1 tablespoon olive oil
• 4 cloves garlic, sliced
• 1 28-ounce can diced tomatoes
• 1/4 cup golden raisins
• kosher salt and black pepper
• 2 tablespoons capers

Directions

1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return the pasta to the pot.
2. Meanwhile, spread the pine nuts on a rimmed baking sheet. Toast, tossing occasionally, until golden, 5 to 6 minutes.
3. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes.
4. Add the tomatoes, raisins, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until slightly thickened, 8 to 10 minutes. Stir in the capers.
5. Toss the pasta with the tomato mixture and pine nuts before serving.

By Sara Quessenberry,  October 2008
Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/rigatoni-tomatoes-raisins-pine-nuts-00000000006767/index.html