Palermo Pasta with Anchovies, Raisins, and Pine Nuts

2 cloves garlic, thinly sliced

3 Tablespoons olive oil

¼ cup pine nuts

¼ raisins

3 Tablespoons tomato purée

2 ounces red wine

6 salt-packed anchovy fillets (or 8 from an oil tin)

½ pound dried pasta (in this case you really do want to splurge on a “fancier” pasta but the type is less important – margarita, bucatini, spaghetti, fettuccine all work well)

homemade breadcrumbs

 

Heat oil in large, deep skillet over medium-low heat. Fry garlic slowly. Once garlic is golden brown, add raisins, pine nuts, and anchovies. Continue frying, stirring regularly, for 2 minutes. Add tomato purée and wine and stir well until combined. Meanwhile, cook the pasta until al dente. Try to time it so the pasta is done at about the same time as the sauce. (Serious Italian cooks tell you that rinsing pasta in cold water ruins it, but I’ve been known to do it quite frequently. I’m working on my timing.) Add the pasta to the sauce and stir until incorporated. Serve garnished with breadcrumbs (they’re missing in the picture below, but the crunch they add is really essential!).