Rigatoni with Tomatoes, Raisins, and Pine Nuts

Photo: Anna Williams; Styling: Anna Last

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 10 Minutes

Nutritional Information

Calories 474
Caloriesfromfat 20 %
Protein 15 g
Carbohydrate 83 g
Sugars 17 g
Fiber 7 g
Fat 10 g
Satfat 1 g
Sodium 657 mg
Cholesterol 0 mg

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

Preparation

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.

Note:

Sara Quessenberry,

October 2008