Quick light pasta dish for your 'giorni di magro'.
Leave the raisins to soak in a bowl with warm water. Remove the pits from the olives and roughly chop. Toast the pine nuts in a pan over a low flame for under a minute. Watch closely and don’t let them burn. Once toasted, set aside.
Add oil to the pan. Add the anchovy and once it dissolves add a crushed garlic clove.
Add the olives, raisins and capers and cook until soft and covered in oil. Add in the toasted pine nuts. Remove from heat.
In the meantime, add the spaghetti to the boiling water. You’ll want this to be al dente so remove two minutes before the suggested cooking time on the packet. Reserve some cooking water.
Add the pasta and a ladle of cooking water to the pan with the sauce and put it on a low flame and mix until the sauce becomes rich and creamy and sticks to the pasta.
Add chopped parsley and grated parmigiano if desired.
Note: Most of the ingredients in this dish are salty so it would be easy to make this dish too salty. Play around with the measurements. I add more raisins to balance the saltiness and I put just a bit of salt in the water before I throw in the pasta.
I’ve seen some posts online where this recipe is taken to the next level in which breadcrumbs are added and it is fried so it becomes a frittata without the eggs. Crazers! The frittata could be a great vegan dish (if you leave out the anchovies and cheese) to bring to a party or picnic.