Tomato, red wine & raisin pasta

Tomato, red wine & raisin pasta


I can attribute my new found appreciation for the melding of savoury and sweet to this recipe.  Had I happened upon it myself, the chances of me actually going out of my way to cook it would be slim-to-none, this due to my (late) aversion to savoury dishes spiked with sweet.  So thankfully I was in a state of blissful ignorance when first being served this dish. Several months on and it is now one of my favourite pasta sauces and what’s more I am now amassing a growing number of converts to the pleasures of the sweet/savoury combination.

I hope that you enjoy this dish just as much as I do.  And should you, like me several months ago, not normally enjoy such a combination, I urge you to reconsider and give it a go.  You might just surprise yourself!


Serves 6
2 tbsp olive oil
4 cloves garlic
4 anchovy fillets
1/3 cup pinenuts
1/2 cup raisins
2 tins chopped tomatoes
¾ cup red wine

500g spaghetti
parmesan cheese


1. Heat the oil in a frying pan and gently fry the anchovies and garlic until the anchovies melt and break up. Then add the raisins and pinenuts and cook for a further minute.
2. Lastly add the tomatoes and the red wine and reduce over a medium heat until the sauce thickens to desired consistency.
3. Serve over spaghetti and sprinkle with parmesan cheese.


5 thoughts on “Tomato, red wine & raisin pasta”

  • I love raisins in pasta sauce, so much in fact that since I learned of it 5 or so years ago, nearly each time I make pasta for dinner (monthly at a minimum) it includes a healthy handful of raisins. I use raisins from my local CO-OP due to the fact that they are much softer and fresher than those you can find in a regular grocery store and since you want the raisins to plump up and absorb the sauce, I find the quality does matter. Great post!

  • Hi Michelle,

    I am so happy you gave the pasta a go and loved it! I have a new convert!

    Have a lovely week.


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