Zucchini, Raisins and Pine Nut Pasta sauce

butter
olive oil
zucchini (1 large per person)
garlic
salt and pepper
2–3 tablespoons Marsala
¼ cup golden raisins
2 TBS pine nuts, toasted in dry pan until golden
Pasta
Parmesan
parsley, chopped



Heat the butter and oil in a heavy-based saucepan, and cut the zucchini into small cubes before adding them to the pan. add minced garlic and salt and pepper. Cook over a low to medium heat for about 45 minutes or so until zucchini starts to break down

Warm the Marsala, pour it over the raisina for about 15 minutes, or longer if you want. Once the zucchini are cooked, stir the sultanas and their juices into them. Taste for seasoning.

Cook the pasta according to package instructions, then drain. Add the zucchini mixture and fold and toss to combine. Sprinkle over the pine nuts, Parmesan and the chopped parsley.

Serve.