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Spaghetti with Pine Nuts, Tomato & Garlic Breadcrumbs

Scott Phillips

Servings: four.

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

Nutritional Information

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


  • 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.


Rate or Review

Reviews (7 reviews)

  • grlup | 10/02/2021

    This was quite tasty and will definitely make again. After reading the negative reviews I think the key here is to make sure to use FRESH breadcrumbs. Do not use the already dried breadcrumbs you buy in the store in a can. I measured 2 1/2 cups prior to crisping in the pan. I also added extra tomato mostly because I had it on hand. However, I did add a handful of kalamata olives which worked well with the other ingredients.

  • jsenske | 02/24/2018

    Love this recipe. I had a friend try it and complain of too many breadcrumbs as well, but I learned what she had done is use 2 1/2 cups of finished (crisped) breadcrumbs. I measured 2 1/2 fresh breadcrumbs (before crisping) and it works well. Agree with the comments on more tomatoes - I usually double to triple the amount.

  • kbcllc | 09/11/2017

    have to agree with jabnbnj, too dry, too many bread crumbs, too few tomatoes, maybe needs something sharp like vinegar or olives.

  • jabnbnj | 08/20/2012

    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.

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