For two people:
150 grams fusilli pasta
1 big onion (or 2 small)
400 grams ripe plum tomatoes (or, a can of chopped tomatoes)
100 grams black olives
a spoonful of raisins
½ spoonful of capers
a spoonful of pine nuts
two spoonfuls extra virgin olive oil
Chop the onion finely, put in a pan with the olive oil and let it cook for a couple of minutes. Add the raisins, capers, olives and pine nuts and let it cook for another minute. Add the tomatoes, put the lid on the pan and keep on a low flame for 15 minutes.
Cook the pasta separately and then mix the sauce.
Best served with Italian red wine! Philologically, I would recommend a bottle of Taurasi or Rubrato, which are from the same region this recipe comes from. Away from the region, Valpolicella Ripasso or Montefalco would do, too.
