PINE NUT AND RAISIN PASTA SAUCE
What an Italian might eat late night, suits me since sometimes we don't go to the grocery till 8 pm, and finish eating around 1 am (i. e. exemplary status, and I quote).
Provided by Tuck Burnette
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Set the pasta water to cook with a copious amount of salt.
- Soak the raisins in the stock. Microwave them on high for 1 minute, if desired. Set aside.
- Put the oil, garlic and chili's into an 8-inch skillet with a generous pinch of salt, (and black pepper, if required).
- Set the heat to medium or medium-high, sizzle, without stirring, until the garlic becomes colored a faint gold.
- Add the raisins with their liquid, the mixture will bubble abruptly.
- Remove from the heat and stir in the wine.
- Drain the pasta, reserving a little water, if desired.
- Transfer to a tossing bowl and pour in the sauce, add parsley if desired. Toss well. Coat each with the sauce.
- The raisins will likely gather in the basin, for presentation purposes, it is wise, to transfer the hot, cooked pasta to a serving dish.
Nutrition Facts : Calories 612.7, Fat 24.2, SaturatedFat 3.2, Cholesterol 0.6, Sodium 53.1, Carbohydrate 84.3, Fiber 4.2, Sugar 8.7, Protein 14.9
ROASTED PEPPERS WITH PINE NUTS AND PARSLEY
This recipe is so delicious and easy. I enjoy it cold but it can be eaten immediately as well. I hope you enjoy this recipe!
Provided by TheChef2010
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
- Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
- Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 8.4 g, Fat 13.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 4.3 mg, Sugar 5 g
SICILIAN AUBERGINE, PINE NUT & RAISIN FUSILLI
Sicilians love aubergines cooked every which way. Try them in this summery pasta dish
Provided by Thomasina Miers
Categories Dinner, Main course, Pasta
Time 55m
Number Of Ingredients 15
Steps:
- In a heavy based pan, heat ½ tbsp of oil and gently cook the onion, garlic and chilli until soft with half the oregano.
- Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
- Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.
Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.56 milligram of sodium
SICILIAN SPAGHETTI SAUCE
Golden raisins and pine nuts add a new flavor twist to this southern-Italian pasta sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. , Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.
Nutrition Facts : Calories 459 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1137mg sodium, Carbohydrate 74g carbohydrate (25g sugars, Fiber 5g fiber), Protein 21g protein.
CREAMY SPINACH, PINE NUTS AND RAISINS WITH PASTA
Provided by Marian Burros
Categories dinner, easy, quick, pastas, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring 2 quarts of water to boil in covered pot for orzo.
- Mince shallots in food processor.
- Wash and trim tough stems from spinach, and set spinach aside.
- Mix together yogurt and sour cream.
- When the water boils, cook orzo for 9 to 11 minutes.
- Heat oil in a nonstick pot large enough to hold all the ingredients but the orzo. Saute the shallots in the oil until they begin to turn golden. Stir in the pine nuts and currants, and cook over low heat until pine nuts begin to brown; set aside.
- A few minutes before the orzo is cooked, add spinach to shallot mixture; cover, and cook until spinach wilts.
- Remove from heat, and stir in the yogurt mixture; season with salt and pepper.
- Drain the orzo, and stir in the spinach mixture.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 16 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 312 milligrams, Sugar 21 grams
SPINACH WITH PINE NUTS AND RAISINS
A nice side for winter meat entrees, this bright and flavorful dish is a delicious way to get your greens onto any table. The simple list of ingredients makes it easy to prepare. -Gretchen Whelan, San Francisco, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook just until tender, 4-5 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 171 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
SPAGHETTI WITH ROASTED ARTICHOKES, PINE NUTS AND GOLDEN RAISINS
Using golden raisins in this pasta recipe lends a delicate sweetness to a healthy, savory dish. Using PLUS pasta adds protein, fiber, and ALA Omega-3 without sacrificing great taste.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- In a large skillet, saute garlic in olive oil for 1-2 minutes. ADD artichokes and saute until they are nice and soft. Season with salt and pepper. Add raisins and stir to combine.
- Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid. Add the reserved cup of cooking liquid to the sauce and bring to a simmer. Add cooked pasta to the sauce and cook for 1 more minute. The sauce should become creamy.
- Remove from heat and toss with pine nuts, cheese, parsley and pancetta.
Nutrition Facts : Calories 781.3 calories, Carbohydrate 105 g, Cholesterol 19 mg, Fat 28.5 g, Fiber 13.4 g, Protein 31.4 g, SaturatedFat 5.6 g, Sodium 492.5 mg, Sugar 19.5 g
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