85 g (1/2 cup) raisins
60 ml (1/4 cup) brandy
400 g dried spaghetti
3–4 silverbeet stems
Olive oil for cooking
1 onion, diced
50 g (1/3 cup) pine nuts
1 clove garlic, crushed
1 small red chilli, de-seeded and diced
Rind of 1 orange, diced
125 ml (1/2 cup) chicken stock
Salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak the raisins in brandy.
Bring a large saucepan of water to a boil over a high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce heat, cover and cook the pasta at a fast simmer for 8 minutes.
Wash silverbeet well. Discard stalks and roughly chop leaves.
Heat a frypan over a medium–high heat and add a splash of oil, the onion and pine nuts. Cook for 4–5 minutes, stirring often, until the pine nuts turn golden brown.
Add the garlic, chilli, orange rind and silverbeet, and cook for 2–3 minutes. Add the stock, cover with a lid and cook for 1–2 minutes, until the silverbeet collapses. Check seasoning.
Add the brandy-soaked raisins and toss everything together well. Drain the pasta and toss with the silverbeet mixture.