From “Marcella Says . . .” by Marcella Hazan (HarperCollins). Serves 4-6.
Ingredients
1/2 cup golden raisins
1/2 cup pine nuts
1/4 cup extra-virgin olive oil
1 large or 2 small garlic cloves, peeled and chopped fine
2 tablespoons of the pasta cooking water
Fine sea salt
1 pound boxed pasta, preferably spaghettini or very small penne
Directions
Let the raisins steep in enough lukewarm water to cover them until they swell. Drain and chop them coarsely. Chop the pine nuts coarsely, then mash them slightly, using the flat side of a knife blade or a meat pounder.
Put the olive oil and chopped garlic in a small skillet, cook on medium just until the garlic becomes a pale gold, but no darker. Add the chopped pine nuts and cook, stirring, for about 1 minute. Add the chopped raisins, stir well, and cook for just a few seconds. Turn off the heat.
Cook the pasta in 4 quarts of salted, rapidly boiling water. When almost done, heat the skillet containing the sauce to medium low, retrieve about 2 tablespoons of the pasta cooking water, and add it to the sauce together with some salt, stirring rapidly.
Drain the pasta when it is cooked al dente, tender but firm to the bite. Immediately transfer it to a warm serving bowl and toss with the sauce. Serve at once.
