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Loading The Puglian Cookbook
  • Spaghetti with Tomato Sauce, Pine Nuts, and Raisins

    This simple tomato sauce reflects the influence of north Africa on the cooking of southern Italy. It has two ingredients that are not too common in Puglian cooking: pine nuts and raisins. The pine nuts give it a rich and nutty flavor, and the raisins adds a subtle sweetness that complements the acidity of the tomatoes. And once again, the secret ingredient—anchovies—gives the sauce richness and flavor.

    • 4 tablespoons (60 mL) extra virgin olive oil, divided
    • 4 tablespoons (60 mL) fresh breadcrumbs
    • 2 cloves garlic, peeled and thinly sliced
    • 2 anchovies
    • 1 (28-ounce [784-g]) can tomatoes (preferably San Marzano), chopped
    • 1/3 cup (79 mL) pine nuts, lightly toasted
    • ¼ cup (59 mL) raisins, soaked for 10 minutes in warm water
    • Red pepper flakes, to taste (optional)
    • Salt, to taste
    • 11 ounces (308 g) spaghetti

    1. In a small frying pan, heat 2 tablespoons (30 mL) of the olive oil over medium-low heat. Add the breadcrumbs and toast until they turn golden brown. Set aside.

    2. In a large pan, heat the remaining 2 tablespoons (30 mL) olive oil, the garlic, and the anchovies over low heat. When the anchovies have melted and the garlic starts to sizzle, add the tomatoes. Stir well and cook over medium-low heat for at least 20 minutes to allow the flavors to blend. Add the pine nuts, raisins, and red pepper flakes (if using) and cook for another 2 minutes. Add salt to taste.

    3. Bring to a boil 4 quarts (3.8 L) of water. Salt the water generously, add the spaghetti, and cook to al dente, following the package directions. Toss the spaghetti with the sauce, add the salt, to taste, and serve hot.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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