Rigatoni With Tomatoes, Raisins, and Pine Nuts
Serves 4|
Hands-On Time:
|
Total Time:
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
- Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return the pasta 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, ½ teaspoon salt, and ¼ 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
- Per Serving
- Calories 474Calories From Fat 93
- Protein 15g
- Carbohydrate 83g
- Sugar 17g
- Fiber 7g
- Fat 10g
- Sat Fat 1g
- Calcium 62mg
- Iron 4mg
- Sodium 657mg
- Cholesterol 0mg
What does this mean? See
Nutrition 101
.
Quick Tip
This chunky sauce of garlic, raisins, and capers is also delicious spooned over crusty bread.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
