raisins, preferably golden
capers, rinsed and chopped
grape tomatoes, halved
sliced black olives, drained
thick spaghetti (i used whole wheat linguine
bacon, fried and crumbled
shredded parmesan cheese
In a large skillet, heat oil over medium. When hot, add both nuts and saute until pine nuts turn slightly golden. Add the raisins, capers and tomatoes, stirring frequently for about five minutes.
Add oregano, parlsley and olives. Stir well and cook for one minute longer. Salt to taste. Set aside.
Cook spaghetti according to directions and drain well.
Add sphaghetti to the skillet and heat briefly, tossing to mix all ingredients. Place mixture on the serving plate and top with shredded parmesan and crumbled bacon.
Last Updated: Tue, Jan 17, 2012