Raisins make an unlikely starring appearance; they swell and plump in the pasta cooking liquid and balance the briny intensity of the feta and chile-oil-sizzled olives.
Cook 12 oz. rigatoni, cavatappi, or other short pasta in a large pot of boiling salted water, stirring occasionally and adding ¾ cup golden raisins after 5 minutes, until very al dente, about 3 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid; reserve pot.
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