3/4 lb Spaghetti (I use Tinkyada Brown Rice Pasta)
4-5 tablespoons extra virgin olive oil
4-5 cloves fresh garlic, minced
1 10-oz package frozen artichoke hearts, thawed, chopped
2 teaspoons dried basil
1/2 cup golden raisins
1/2 cup pecan pieces, chopped, briefly toasted in a dry skillet
A splash of Calvados, or Cognac
1/2 cup shredded Parmigiano-Reggiano cheese
Sea salt & freshly ground pepper, to taste
Add a tablespoon of sea salt to a large pot of water, and bring it to a rolling boil. Add the Tinkyada pasta and cook according to package directions until it is al dente.
While the pasta is cooking, heat the olive oil over medium heat in a large skillet, and add the garlic; stir just until the garlic begins to soften and turn golden. Add the chopped artichokes and stir; season with basil.
When the artichokes soften, add the raisins and a splash of Calvados; shake the pan and cook lightly - just until the pasta is ready. When the pasta is done, drain and transfer it into the waiting skillet.
Toss the pasta into the sauce to coat; add the pecans and sprinkle with half of the Parmigiano-Reggiano; toss again and stir in the pecans and cheese.
Season with sea salt and freshly ground pepper, to taste. Spoon into warm shallow plates and serve immediately with a dusting of the remaining cheese.