Rigatoni with Tomatoes, Raisins, and Pine Nuts

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

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.