Photo: Anna Williams; Styling: Anna Last Photo by: Photo: Anna Williams; Styling: Anna Last

Rigatoni with Tomatoes, Raisins, and Pine Nuts

Real Simple OCTOBER 2008

  • Yield: Makes 4 servings
  • Prep time: 10 Minutes
  • Other: 10 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 474
  • Calories from fat: 20%
  • Protein: 15g
  • Carbohydrate: 83g
  • Sugars: 17g
  • Fiber: 7g
  • Fat: 10g
  • Saturated fat: 1g
  • Sodium: 657mg
  • Cholesterol: 0mg

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Rigatoni with Tomatoes, Raisins, and Pine Nuts Recipe