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This one-pot pasta dish features a Sicilian combination of salty, sweet and sour elements. It’s garnished with slices of crisp, toasted garlic, but the sweet, nutty allium flavor is an undercurrent throughout because the olive oil used for frying the garlic also is used to sauté the spinach. Raisins plumped in wine vinegar dot the pasta, adding bursts of tangy-sweet flavor that complement the savoriness of the cheese.
cup golden raisins OR raisins
tablespoons red wine vinegar OR white wine vinegar
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