Ingredients
- 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
Method
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.
