INGREDIENTS
½ cup (125ml) extra virgin olive oil
2 garlic cloves, peeled and bruised
3 tbsp raisins, soaked in warm water for 10 minutes
50g walnut pieces, roughly chopped
70g toasted hazelnuts, roughly chopped
2 tsp baby capers, rinsed and drained
375g baby Roma or cherry tomatoes, halved lengthways
2 sprigs fresh oregano, leaves only
6 stoned large green olives, roughly chopped
½ cup chopped flat leaf parsley plus extra leaves
Salt and freshly ground black pepper
400g malfadine or rustiche pasta
METHOD
1. Bring a large pan of water to the boil for the spaghetti. In a large frying pan on medium-low heat, warm the oil and garlic for a couple of minutes until fragrant but not brown, then add the drained raisins, chopped nuts and half the capers, and let everything cook gently for a few minutes.
2. Add the tomatoes, raise the heat and sizzle for 4-5 mins, then add the oregano, olives and chopped parsley. Add remaining capers and season to taste.
3. Meanwhile, salt the pasta water, add pasta and cook for 5 mins (or according to packet directions) until al dente.
Reserve ½ cup pasta water, drain pasta and toss through the sauce in the pan. Add reserved water if sauce is too thick. Serve immediately sprinkled with parsley leaves.
WINE MATCH
This dish lends itself to a wine with underlying textural elements, like Fiano or Arneis.
Red drinkers could enjoy a Nero d'Avola or Sangiovese.