Zucchini with Raisins and Pine Nuts

1. 1

   Heat the oil in a medium skillet and saute the garlic over moderate heat, stirring, just until the garlic begins to turn golden and becomes aromatic.

2. 2

   Do not allow the garlic to overbrown.

3. 3

   Add the sliced zucchini and saute for a few minutes, stirring.

4. 4

   Add the tomatoes, anchovy paste, raisins, and vinegar.

5. 5

   Mix well, then cook over moderate heat, stirring occasionally, for about 10 to 12 minutes, until the sauce has thickened and most of the liquid has cooked away.

6. 6

   Stir in the black pepper and pine nuts.

7. 7

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.