Rigatoni With Tomatoes, Raisins, And Pine Nuts

• 3/4 pound rigatoni (about 6 cups)
• 1/4 cup pine nuts
• 1 tablespoon olive oil
• 4 cloves garlic, sliced
• 1 28-ounce can diced tomatoes
• 1/4 cup golden raisins
• Kosher salt and pepper
• 2 tablespoons capers

1. Heat oven to 400u0b0 F. Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
2. Meanwhile, spread the pine nuts on a rimmed baking sheet. Toast, tossing occasionally, until golden, 5 to 6 minutes.
3. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes. Add the tomatoes, raisins, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer until slightly thickened, 8 to 10 minutes. Stir in the capers.
4. Toss the pasta with the tomato mixture and pine nuts before serving.

rigatoni, pine nuts, olive oil, garlic, tomatoes, golden raisins, kosher salt, capers

Taken from www.myrecipes.com/recipe/rigatoni-with-tomatoes-raisins-pine-nuts (may not work)