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Pasta with Raisins, Capers and Pine Nuts
A Sicilian-style toss of plumped raisins, pine nuts, capers and melted anchovy, finished with toasted bread crumbs. Sweet, salty and crunchy all at once.
- YieldServes 4
- Hands-on30 min
- Total37 min
- Difficulty
Ingredients
- 75 graisins, about 1/2 cup
- 450 gpenne, or other tubular pasta
- 120 mlextra virgin olive oil, divided: 1 tbsp for the crumbs, 1 tbsp for the pine nuts, the rest for the pasta
- 40 gplain dry bread crumbs, about 1/3 cup
- 2 tbspunsalted butter
- 25 gpine nuts, about 3 tbsp
- 25 gcapers, drained, about 3 tbsp
- 6anchovy fillets, mashed
- to tastesalt
- to tasteblack pepper, freshly ground
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