Rigatoni With Tomatoes, Raisins, and Pine Nuts

Rigatoni With Tomatoes, Raisins, and Pine Nuts
 Anna Williams
Serves 4
preparation
10
minutes
cooking
20
minutes

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 black pepper
2
tablespoons
capers

Directions

  1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return the pasta to the pot.
  2. Meanwhile, spread the pine nuts on a rimmed baking sheet. Toast, tossing occasionally, until golden, 5 to 6 minutes.
  3. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes.
  4. Add the tomatoes, raisins, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until slightly thickened, 8 to 10 minutes. Stir in the capers.
  5. Toss the pasta with the tomato mixture and pine nuts before serving.
Sara Quessenberry
September 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 93
  • Protein 15 g
  • Carbohydrate 83 g
  • Sugar 17 g
  • Fiber 7 g
  • Fat 10 g
  • Sat Fat 1 g
  • Calcium 62 mg
  • Iron 4 mg
  • Sodium 657 mg
  • Cholesterol 0 mg
What does this mean? See Nutrition 101.