Rigatoni with Tomatoes, Raisins, and Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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 pepper |
2 tablespoons capers |
Directions:
1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain the pasta and return it to the pot. Meanwhile, spread the pine nuts on a rimmed baking sheet. Toast, tossing occasionally, until golden, 5 to 6 minutes. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes. Add the tomatoes, raisins, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer until slightly thickened, 8 to 10 minutes. Stir in the capers. Toss the pasta with the tomato mixture and pine nuts before serving.
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