Spaghetti with silverbeet, raisins and pine nuts

Name: Spaghetti with silverbeet, raisins and pine nuts
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 85g (½ cup) raisins; 60ml (¼ cup) brandy; 400g dried spaghetti; 3-4 silverbeet stems; olive oil for cooking; 1 onion, diced; 50g (¼ cup) pine nuts; 1 garlic clove, crushed; 1 small red chilli, de-seeded and diced; zest of 1 orange, diced; 125ml (½ cup) chicken stock (or vegetable stock for vegetarians); salt and freshly ground black pepper

Michele Curtis

January 26, 2023

A healthy, winter pasta option.Marina Oliphant

easyTime:< 30 minsServes:4

Always on the search for a tasty pasta dish that only takes as long to prepare as the pot of water comes to the boil? Look no further.

Ingredients

85g (½ cup) raisins
60ml (¼ cup) brandy
400g dried spaghetti
3-4 silverbeet stems
olive oil for cooking
1 onion, diced
50g (¼ cup) pine nuts
1 garlic clove, crushed
1 small red chilli, de-seeded and diced
zest of 1 orange, diced
125ml (½ cup) chicken stock (or vegetable stock for vegetarians)
salt and freshly ground black pepper

Method

Soak the raisins in brandy.
Bring a large saucepan of water to a boil over high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce heat, cover and cook the pasta at a fast simmer for 8 minutes.
Wash silverbeet well. Discard stalks and roughly chop leaves.
Heat a frypan over medium-to-high heat and add a splash of oil, the onion and pine nuts. Cook for 4-5 minutes, stirring often, until the pine nuts turn golden brown.
Add the garlic, chilli, orange zest and silverbeet, and cook for 2-3 minutes. Add the stock, cover with a lid and cook for 1-2 minutes, until the silverbeet collapses. Check seasoning.
Add the brandy-soaked raisins and toss everything together well. Drain the pasta and toss with the sauce.