La Pasta d'Angelica
12 ounces angel hair pasta or spaghetti
½ white onion
2 garlic cloves
2 large tomatoes
¼ cup pine nuts
3 tablespoons olive oil
¼ cup red wine vinegar
½ cup golden raisins
¼ cup chopped basil
⅛ teaspoon ground cumin, or to taste
Salt and freshly ground black pepper, to taste
For extra flavor, add several large kalamata olives with the pine nuts and other seasonings.
Fill a large saucepan with just enough salted water to cover the pasta. Bring to a boil. Add the pasta and cook, uncovered, until al dente (10 to 15 minutes). Drain the pasta thoroughly.
Peel and chop the onion. Smash, peel, and chop the garlic. Chop the tomatoes, reserving 2 tablespoons of the juice.
Heat a large frying pan over medium heat. Add the pine nuts and sauté, shaking the pan occasionally, until they are browned (about 2 minutes). Remove and set aside. Wipe the pan dry.
Heat the olive oil in the frying pan. Add the onion and cook over medium heat until the onion is soft and translucent. Stir in the garlic, chopped tomatoes, reserved tomato juice, and the red wine vinegar. Reduce heat and simmer, uncovered, until the tomatoes have softened (about 5 minutes).
Stir in toasted pine nuts, raisins, chopped basil, and the ground cumin. Heat through. Taste and season with salt and freshly ground pepper as desired. Add the pasta, tossing well to combine with the sauce. Serve hot.