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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This pasta sauce hails from the funky Kingston, Ontario restaurant- Chez Piggy. This is a big, bold, grownup taste - emphasizing olives, anchovies and capers over tomatoes with a sweet back note from raisins. Not for the faint of heart. Give it a try. Ingredients:
1/4 cup golden raisin |
1 cup quality extra virgin olive oil |
15 green colossal olives, pitted and chopped |
12 kalamata olives, pitted and chopped |
1/2 cup pine nuts, toasted and chopped |
3 garlic cloves, chopped |
2 anchovies, finely chopped |
1 pinch cayenne pepper |
3 ripe tomatoes, seeded and diced |
4 tablespoons capers |
2 tablespoons chopped fresh dill or 2 tablespoons chopped fresh parsley |
fresh ground black pepper |
1 1/2-2 lbs pasta, cooked and drained |
freshly grated parmesan cheese (to garnish) |
Directions:
1. Soak raisins in hot water for 15 minutes until soft, then drain and chop.
2. Warm the olive oil in a large skillet, and stir in all ingredients, except pasta and cheese. Heat through.
3. Toss with hot pasta and garnish with cheese.
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