Ronnie's Notes
This dish will give you a taste of Sicily, where the strong, dominant flavors of ingredients like capers, anchovies, raisins, and pine nuts prevail. The buttery, toasty-tasting bread crumbs give the dish an irresistibly crispy finish.
Instructions
Place the raisins in a small bowl and cover them with warm water.
Cook the pasta in lightly salted water until it is al dente.
Drain, saving 1/4 cup cooking water, and set aside.
While the pasta is cooking, heat 1 tablespoon olive oil in a small pan over medium heat.
Add the bread crumbs and cook, stirring frequently, for or until they are golden brown.
Drain the raisins.
Heat the butter plus 1 tablespoon olive oil in a large sauté pan over medium heat.
When the butter has melted and looks foamy add the pine nuts and cook for 3– or until lightly browned.
Add the capers, raisins, and anchovy filets.
Cook, stirring frequently, for .
Add the drained pasta, the remaining 6 tablespoons olive oil, and cook, stirring to break up the pieces and coat them with the sauce.
Pour in the pasta cooking water and season to taste with salt and pepper.
Cook for another minute or so until the pasta is hot and completely glazed, then sprinkle in the bread crumbs.
Toss a few times to coat the pasta with the crumbs.
Makes 4 servings.