- 6
- 30 mins
- 42 mins
Ingredients
- 1/3 cup raisins
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- 10 ounces escarole, shredded
- Salt and freshly ground pepper
- 1 1/4 pounds spaghetti
- 6 tablespoons pine nuts
Preparation
Step 1
1. In a small bowl soak the raisins in lukewarm water to cover for about 30 minutes. Drain and set aside.
2. In a large pot bring 6 quarts of salted water to a boil.
3. While the water is heating, in a large frying pan, heat the olive oil over low heat. Add the garlic and saute, stirring frequently, until translucent, about 2 minutes. Add the escarole, stir to coat well with the oil and season to taste with the salt and pepper. Cover the pan and continue to cook over low heat, stirring occasionally, for 10 minutes.
4. Meanwhile, add the spaghetti to the boiling water and cook until barely al dente.
5. Drain the pasta and transfer it to the frying pan containing the escarole. Add the raisins and cook over low heat, stirring frequently, for 2 minutes.
6. Arrange the pasta on a warm platter. Sprinkle with pine nuts and serve piping hot.