Pasta Foriana

• 1/2 cup olive oil
• 5 garlic cloves, minced
• 3 -5 anchovy fillets (optional)
• 1/2 cup walnuts, roughly chopped & toasted
• 1/3 cup pine nuts, lightly toasted
• 1/2 cup dark raisin
• 1/8 teaspoon crushed red pepper flakes
• 1 pinch black pepper
• 1/2 cup prepared basil pesto
• 1 lb spaghetti

1. In a heavy skillet, heat the oil. Add the garlic and anchovies; saute over low heat for 3 to 4 minutes; be careful not to burn the garlic.
2. Add the nuts, raisins, pesto and pepper. Simmer on low heat for 4 to 5 minutes, cover and remove from the heat.
3. Cook the pasta according to package directions.
4. Transfer the pasta into a warm serving bowl.
5. Starting with 1/2 cup foriana mixture, toss into pasta. Add more to your taste. Serve with grated parmesan cheese.
6. This sauce will dress 2 pounds or more of pasta, depending on taste.

olive oil, garlic, anchovy, walnuts, pine nuts, dark raisin, red pepper, black pepper, basil pesto

Taken from www.food.com/recipe/pasta-foriana-162031 (may not work)