Edward Giobbi's Spaghetti alla Foriana

INGREDIENTS

• 1/2 cup white or golden raisins
• 3/4 pound spaghettini
• 1 cup Foriana Sauce
• Salt and freshly ground black pepper to taste
• 1 cup walnuts
• 1/2 cup grated pecorino cheese (serve on the side to make the dish vegan-friendly)
• 3 teaspoons dried oregano
• 5 tablespoons sliced garlic (about 10 large cloves)
• 3 tablespoons olive oil plus more for covering the jars
• 1 cup pine nuts