Penne With Pine Nuts Spinach Anchovies Raisins 2 Recipe

Alright, so picture this: you’re about to dive into a plate of pasta that’s like hitting the jackpot of flavors, where pine nuts get toasty, anchovies add that umami punch, and raisins bring a surprise sweet twist. Let’s whip up this soulful penne dish together!

This penne dish has swiftly become one of my favorites, blending textures and flavors in a truly delightful way. I love how the nutty pine nuts complement the briny anchovies and sweet raisins.

With the vibrant spinach adding a fresh touch and a sprinkle of Parmesan for richness, this is a nutritional powerhouse seemingly packed with protein and healthy fats.

Penne With Pine Nuts Spinach Anchovies Raisins 2 Recipe Ingredients

• Penne Pasta: A rich source of carbohydrates; provides energy and satisfying texture.
• Olive Oil: Heart-healthy fats; adds richness and flavor.
• Garlic: Antioxidant properties; enhances taste with a robust aroma.
• Pine Nuts: Healthy fats and protein; adds a nutty flavor and crunch.
• Anchovy Fillets: High in protein and omega-3s; offers umami depth.
• Spinach: Rich in iron and vitamins; contributes fresh, earthy taste.
• Raisins: Natural sweetness; supply fiber and energizing sugars.
• Red Pepper Flakes: Metabolism-boosting spice; provides a mild heat.

Penne With Pine Nuts Spinach Anchovies Raisins 2 Recipe Ingredient Quantities

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• 12 ounces penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1/4 cup pine nuts
• 4 anchovy fillets, chopped
• 1/4 teaspoon red pepper flakes
• 8 ounces fresh spinach, roughly chopped
• 1/4 cup raisins
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

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How to Make this Penne With Pine Nuts Spinach Anchovies Raisins 2 Recipe

1. Add a large pot of water with salt to bring it to a boil. Then you add the penne, cooking it to an al dente texture that satisfies the directions on the package. Before draining, pour off a cup of water that you’ll need later. After draining, return the pasta to the large pot it came from.

2. In a big frying pan, warm the olive oil over medium heat. Toss in the garlic, which you’ve sliced, and let it cook for about 1 minute until it’s sending out an aroma and has turned golden. If the garlic is browning too quickly, reduce the heat.

3. Place the pine nuts in the skillet. Stir and toast them until they are golden brown.

4. Place the minced anchovy and red pepper flakes in the skillet. Stir and cook for a minute more, letting the anchovies completely dissolve and permeate the oil with their flavor.

5. Raise the heat to medium-high, and add the chopped spinach. Toss well, allowing the spinach to wilt.

6. Integrate the raisins with the rest of the ingredients in the skillet.

7. Taste and adjust for salt, pepper, or spice. Add salt judiciously because the salted anchovies will make the mixture very salty.

8. Combine the penne with the sauce in the skillet, tossing everything together. If the mixture seems dry, slowly add some of the reserved pasta water until the desired consistency is reached.

9. Take the skillet off the heat and mix in the grated Parmesan cheese.

10. Penne should be served hot, optionally garnished with yet more Parmesan or a drizzle of olive oil.

Penne With Pine Nuts Spinach Anchovies Raisins 2 Recipe Equipment Needed

1. Large pot
2. Measuring cups
3. Measuring spoons
4. Large skillet or frying pan
5. Knife
6. Cutting board
7. Wooden spoon or spatula
8. Colander or pasta strainer
9. Ladle or heat-resistant measuring cup (for reserving pasta water)
10. Grater (for Parmesan cheese)

FAQ

• Q: Can I use a different type of pasta?
  
  A: Yes, feel free to substitute with any pasta you prefer, such as fusilli or rigatoni.
• Q: What can I use instead of anchovies if I don’t like them?
  
  A: You can omit the anchovies or use a vegetarian alternative, like capers.
• Q: Are there alternatives to pine nuts?
  
  A: Walnuts or almonds can be used as a substitute for pine nuts.
• Q: How do I prevent the garlic from burning?
  
  A: Cook the garlic over low to medium heat and stir frequently to avoid burning.
• Q: Can I make this dish vegan?
  
  A: Yes, omit the anchovies and Parmesan, and use a plant-based cheese alternative.
• Q: What’s a good side dish to serve with this pasta?
  
  A: A simple green salad with a light vinaigrette pairs well with this pasta.

Penne With Pine Nuts Spinach Anchovies Raisins 2 Recipe Substitutions and Variations

12 ounces penne pasta – Use rigatoni or fusilli for a different texture. These substitutes will work in any recipe that calls for penne. Rigatoni, however, is wider and also has ridges, which should be considered if the sauce is very thin because more surface area can make the pasta clump.
2 tablespoons olive oil – Use avocado oil or grapeseed oil as a substitute.
4 anchovy fillets, chopped – Use capers or sun-dried tomatoes to prepare a vegetarian alternative.
1/4 cup toasted pine nuts – Substitute with toasted walnuts or toasted almonds.
1/4 cup raisins – Use currants or chopped dried apricots for a substitution with a different sweetness.

Pro Tips

1. Toast the Pine Nuts Carefully When toasting the pine nuts, keep a close eye on them, as they can go from golden brown to burnt quickly. Stir them frequently and have a plate ready to transfer them out of the pan right when they’re done to prevent carry-over cooking.

2. Use High-Quality Anchovies Since anchovies play a crucial role in flavoring this dish, opt for high-quality anchovy fillets packed in olive oil for the best taste. They should melt seamlessly into the olive oil, imparting a rich umami flavor.

3. Customize the Heat Level Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, start with a pinch and add more to taste, remembering that flavors will meld and develop as the sauce cooks.

4. Manage the Pasta Water Consistency When incorporating the reserved pasta water, do so gradually. Adding it bit by bit allows you to achieve a silky sauce that clings to the pasta, avoiding a watery dish. The starchy pasta water helps emulsify the sauce.

5. Serve Immediately This dish is best served right after preparation. The fresh spinach and Parmesan meld beautifully when hot, offering a vibrant, freshly-cooked taste. If you prepare the dish in advance, save the cheese addition and final mixing for just before serving to retain the dish’s perfect texture.