Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles

All these ingredients come together to create a simple, sweet, salty, spicy, earthy pasta that is dead simple to make. Leftovers make a great frittata: warm them in an ovenproof skillet, add some cheese, pour in beaten eggs, and bake. The bits of pasta that stick out will get crunchy in the oven..

½ cup raisins

red wine vinegar

kosher salt

freshly ground black pepper

8 ounces spaghetti or tagliatelle, or angel hair

extra virgin olive oil

2 cloves garlic (thinly sliced)

½ cup pinenuts

½ teaspoon dried chile flakes

1 bunch Swiss chard (dried ends trimmed, stems thinly sliced, leaves torn into strips)

3 tablespoons unsalted butter

parmigiano reggiano cheese (for grating)

Directions at nigella.com

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