Spaghetti with silverbeet, raisins and pine nuts

A healthy, winter pasta option.
A healthy, winter pasta option. Photo: Marina Oliphant

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.


85g (1/2 cup) raisins

60ml (1/4 cup) brandy

400g dried spaghetti

3-4 silverbeet stems

olive oil for cooking

1 onion, diced

50g (1/4 cup) pine nuts

1 clove garlic, crushed

1 small red chilli, de-seeded and diced

zest of 1 orange, diced

125ml (1/2 cup) chicken (or vegetable stock for vegetarians)

salt and freshly ground black pepper


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.