Ingredients
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14
-
1/4
-
1/3
-
1/3
-
3
-
2
-
1 1/2
-
-
1
-
-
-
-
-
-
Directions
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) , 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)
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Steps
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1
Done
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Set the Pasta Water to Cook With a Copious Amount of Salt. |
|
2
Done
|
Soak the Raisins in the Stock. Microwave Them on High For 1 Minute, If Desired. Set Aside. |
|
3
Done
|
Put the Oil, Garlic and Chili's Into an 8-Inch Skillet With a Generous Pinch of Salt, (and Black Pepper, If Required). |
|
4
Done
|
Set the Heat to Medium or Medium-High, Sizzle, Without Stirring, Until the Garlic Becomes Colored a Faint Gold. |
|
5
Done
|
Add the Raisins With Their Liquid, the Mixture Will Bubble Abruptly. |
|
6
Done
|
Remove from the Heat and Stir in the Wine. |
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7
Done
|
Drain the Pasta, Reserving a Little Water, If Desired. |
|
8
Done
|
Transfer to a Tossing Bowl and Pour in the Sauce, Add Parsley If Desired. Toss Well. Coat Each With the Sauce. |
|
9
Done
|
the Raisins Will Likely Gather in the Basin, For Presentation Purposes, It Is Wise, to Transfer the Hot, Cooked Pasta to a Serving Dish. |
