1 tablespoon extra virgin olive oil
3 cups thinly sliced red onion (1 ½ large red onions)
1 pound of spaghetti
2 to 3 cups chopped tomatoes, or 1 14-ounce can
1 teaspoon dried basil, or 2 to 3 tablespoons chopped fresh basil
2 heads escarole, washed and coarsely chopped (10 to 12 cups)
3 tablespoons raisins
Salt and freshly ground pepper to taste
2 tablespoons toasted pine nuts
1 tablespoon extra virgin olive oil (optional garnish)
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook uncovered for 15 to 20 minutes, until caramelized. Do not burn. Adjust heat as necessary.
Meanwhile, bring a large pot of water to a boil for the pasta. Add 1 teaspoon salt and the pasta. Cool until al dente. Drain, saving ½ cup of the cooking liquid. Return pasta and liquid to pot and stir. Cover and set aside.
Add tomatoes and basil to caramelized onions and cook for 10 more minutes.
Meanwhile, bring 2 cups of water to a boil in a large pot. Add a pinch of salt and all of the escarole, pressing it down to submerge all the leaves. Cook for 1 to 2 minutes. Drain. Add to tomato mixture with raisins. Cover and cook for 5 minutes. Season to taste.
Toss pasta with escarole mixture, garnish with the toasted pine nuts, and drizzle on the additional olive oil, if desired.
From Greens Glorious Greens! By Johnna Albi & Catherine Walthers.