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Print Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Pasta
Italian
Servings: 2

Ingredients

  • ¼ cup raisins
  • 5 Tbsp. olive oil
  • 3 Tbsp. bread crumbs
  • ¼ cup pine nuts
  • 1 garlic clove, peeled and halved with the stem removed
  • 2 Tbsp. capers
  • 10-12 kalamata olives, halved
  • 8 oz. spaghetti
  • salt
  • ¼ cup fresh parsley, chopped

Instructions 

  • Soak raisins in a bowl of warm water.
  • Boil pasta water.
  • Toast pine nuts in a dry pan for 2 minutes until golden. Shake and toss them regularly to prevent burning.
  • Remove pine nuts and heat 2 Tbsp. of olive oil.
  • Add breadcrumbs to the hot oil and toss until breadcrumbs are toasted.
  • Pour the breadcrumbs out onto a plate to cool.
  • Drain the raisins and squeeze out any excess water.
  • Salt the boiling pasta water and cook the spaghetti to a minute before al dente.
  • Pour 3 Tbsp. of olive oil and add the garlic clove to the cold saucier and place on medium-high heat.
  • Sauté garlic until it becomes golden and aromatic.
  • Add raisins, capers, olives, and pine nuts to the pan and sauté for 1-2 minutes.
  • Remove the garlic and add a ladle of pasta water to the saucier.
  • When pasta is done, add it to the saucier.
  • Stir and toss the spaghetti, adding pasta water as needed, until the pasta is done.
  • Turn up the heat to thicken the sauce.
  • Sprinkle bread crumbs and chopped parsley over pasta and mix well.
  • Transfer pasta to plates, pour over any remaining sauce, and top with breadcrumbs and fresh parsley.