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Spaghetti with Pine Nuts, Tomato & Garlic Breadcrumbs

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Serves four.

  • by Tony Rosenfeld from Fine Cooking
    Issue 60

You can toast the pine nuts on a rimmed baking sheet in the oven or in a skillet on the stovetop -- just watch them carefully because they burn easily.

  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2-1/2 cups fresh coarse breadcrumbs
  • Freshly ground black pepper
  • 1/2 cup pine nuts, toasted
  • 3/4 lb. dried spaghetti
  • 1/4 cup raisins
  • 1/4 tsp. crushed red pepper flakes
  • 1 pt. cherry tomatoes, halved
  • 6 Tbs. chopped fresh flat-leaf parsley

Set a large pot of salted water over high heat and bring to a boil. Heat 2 Tbs. of the oil and half the garlic in a heavy skillet over medium-high heat until the garlic is fragrant but not brown, about 30 seconds. Turn the heat to medium, toss in the breadcrumbs, season with salt and pepper, and cook, stirring often, until the crumbs brown and turn crisp, 6 to 10 minutes. Transfer to a medium bowl and stir in the pine nuts.

Put the pasta in the water.

Add 2 Tbs. of the oil to the skillet and cook the remaining garlic, the raisins, and the red pepper flakes until the garlic is fragrant but not browned, about 30 seconds. Add the tomatoes, season generously with salt and pepper, and sauté for 5 minutes so they start to soften and lose their shape. Fold in all but 2 Tbs. of the parsley.

Finish cooking the pasta until it's just tender, about 10 minutes total. Drain the pasta, put it in a large serving bowl, and toss with the tomato mixture, half of the breadcrumbs, and 2 Tbs. of the olive oil. Taste for salt and pepper. Drizzle each serving with 1/2 Tbs. of the remaining oil and sprinkle with the remaining breadcrumbs and parsley. Serve immediately.

nutrition information (per serving):
Calories (kcal): 850; Fat (g): 39; Fat Calories (kcal): 350; Saturated Fat (g): 6; Protein (g): 21; Monounsaturated Fat (g): 24; Carbohydrates (g): 106; Polyunsaturated Fat (g): 7; Sodium (mg): 800; Cholesterol (mg): 0; Fiber (g): 6;

Photo: Scott Phillips

Couldn't wait to taste the flavors together and then couldn't wait to get rid of the dish....WAY too many breadcrubms and extremely dry. Tripling the amount of cherry tomatoes may have helped with the dryness.

Easy and flavorful! There is A LOT of breadcrumbs in this recipe!

The sweet and savory tastes of this dish sparkle. If the pine nuts are too pricey for you, I think you could use half pine nuts and half walnuts, although my husband disagrees. The texture of the cherry tomato skins is the only downside to this recipe, but maybe the tomatoes we used had particularly tough skins.

This recipe is scruptious! Try it immediately!

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