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Rigatoni with Tomatoes, Raisins, and Pine Nuts

Photo: Anna Williams; Styling: Anna Last
Prep time 10 mins
Other time 10 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  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.