Spaghetti alla Scarola

Recipe courtesy of wrysmyguy

1/3 cups Raisins

6 TBSP Olive Oil (extra virgin)

3 cloves Garlic – chopped

10 oz Escarole – shredded

Salt and pepper to taste

1 ¼ Lb. Spaghetti

2 oz. Pignoli

In a small bowl, soak the raisins in lukewarm water to cover for about 30 minutes. Drain and set aside.

In a large pot, bring 6 quarts salted water to boil.

While the water is heating, in a large frying pan, heat the olive oil over low heat. Add the garlic and sauté, stirring frequently, until translucent, about 2 minutes. Add the escarole, stir to coat well with the oil and season to taste with salt and pepper, Cover the pan and continue to cook over low heat, stirring occasionally, sot 10 minutes.

Meanwhile ass the spaghetti to the boiling water and cook until barely al dente.

Drain the pasta and transfer it to the frying pan containing the escarole. Add the raisins and cook over low heat, stirring frequently, for 2 minutes.

Arrange the pasta on a pre-warmed platter and sprinkle with the Pignoli. Serve immediately.