Penne with Butternut Squash, Capers and Raisins
Serves 4 to 6
From The Passionate Cook, The Very Best of Karen Barnaby, Whitecap Books
- 1 1/2 cups (360 ML) butternut squash, peeled and diced into 3/8-inch (1-cm) cubes
- 6 Tbsp. (90 ML) olive oil
- 2 medium cloves garlic, minced
- 1/4 Cup (60 ML) finely diced onion
- 1 dried red chili pepper, crumbled
- 1 28-oz. (796-mL) can Plum tomatoes, coarsely chopped, with their juice
- 2 Tbsp. (30 ML) golden raisins
- 1 Tbsp. (15 ML) capers
- sea salt and freshly ground black pepper
- 1 lb. (454 g) dried penne
- 1/2 cup (120 ML) grated Parmesan cheese
Bring a small pot of water to a boil. Add a pinch of salt and the butternut squash. Cook until tender but not mushy, about 10-15 minutes. Drain.
Heat the olive oil in a saucepan over medium heat. Sauté the garlic, onion and chili pepper until the garlic turns a pale golden color. Add the tomatoes, raisins and capers. Bring to a boil, then reduce the heat to a simmer. Cook until the sauce reduces by half and is thick, about 20-30 minutes. Season with salt and pepper. Add the squash and remove from the heat.
Bring a large pot of water to a boil. Add the penne and salt liberally- it should taste like sea water. Cook until tender but firm. Quickly reheat the sauce. Drain the penne and return to the pot. Add the sauce and stir over high heat to coat the pasta with the sauce. Serve immediately in heated bowls with Parmesan cheese.