Raisin And Olive Fettuccine Recipes

FANOUROPITA (VEGAN GREEK RAISIN, WALNUT, AND OLIVE OIL CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 12-inch round springform pan.
• Combine olive oil, orange juice, and brandy in a large bowl. Stir in sugar. Combine flour, baking soda, and baking powder in another bowl and sift into the oil mixture. Fold in walnuts, raisins, cinnamon, and cloves. Mix well. Tip batter into the prepared springform pan and level the top. Sprinkle with sesame seeds.
• Bake in the preheated oven until a skewer inserted into the center comes out clean, 45 to 60 minutes.

LINGUINE WITH TUNA, CAPERS, AND RAISINS

Steps:

• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta and return to pot.
• While pasta cooks, heat oil in a 12-inch heavy skillet over high heat until hot but not smoking and cook onions and garlic with salt and pepper, stirring occasionally, until golden, 6 to 8 minutes. Stir in tuna, capers, raisins, parsley, and reserved cooking water. Add tuna mixture to pasta, tossing to combine, and serve immediately.

PUTTANESCA PASTA SAUCE

Steps:

• Soak raisins in hot water for 15 minutes until soft, then drain and chop.
• Warm the olive oil in a large skillet, and stir in all ingredients, except pasta and cheese. Heat through.
• Toss with hot pasta and garnish with cheese.

RAISIN AND OLIVE FETTUCCINE

Steps:

• Combine hot water and saffron in a small bowl; let sit until water turns yellow.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; add cream and bring to a boil. Reduce heat to medium-low and mix Parmesan cheese, salt, pepper, and paprika into cream mixture; simmer for 1 minute.
• Mix saffron water, paneer, olives, and raisins into cream sauce and simmer until sauce is thickened, about 1 minute. Add fettuccine to sauce and toss to coat; simmer for 5 minutes.

CHRISTMAS EVE SICILIAN ANCHOVY PASTA

Steps:

• Heat the olive oil in a large skillet over medium heat and then add the reserved anchovy oil.
• Add the anchovies and stir vigorously to break down the anchovies, about 4 minutes.
• Add the garlic and cook another minute or two until fragrant.
• Dump the tomatoes and tomato puree into the pot, and bring to a boil.
• Reduce the heat, and cook for 10 minutes.
• Add the pine nuts, raisins, parsley, and olives and cook for another 10 minutes or until the sauce thickens.
• Season generously with black pepper, the red chili flakes, and a pinch of salt if needed.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil.
• Cook the pasta until it is just "al dente".
• Drain the pasta and return it to the pot.
• Add 1/3 of the sauce to the pot with the cooked pasta and toss to coat.
• Serve the pasta either in a large, shallow serving bowl, or individual bowls with additional sauce on top.