Pasta With Pine Nuts, Raisins And Tomatoes

Pasta With Pine Nuts, Raisins And Tomatoes
  • 1 lb. Penne Rigate pasta, cooked al dente
  • 1/2 cup Pompeian Smooth Extra Virgin Olive Oil
  • 8 garlic cloves, thickly sliced
  • 1/2 tsp. red pepper flakes
  • 1 1/4 cups raisins, soaked in 2 cups of water for 20 minutes, drained, water discarded
  • 3/4 cup pine nuts
  • 1 cup tomatoes, peeled, seeded and diced (approximately 4-5 tomatoes)
  • 4 1/2 Tbsp. basil, chopped
  • 4 1/2 Tbsp. fresh Italian parsley, chopped
  • 1 1/2 Tbsp. fresh mint, chopped
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 5 Tbsp. Italian-style bread crumbs, toasted
  • 5 Tbsp. freshly grated Pecorino Romano cheese Grated zest of one lemon

1. Cook pasta according to package directions.

2. Heat the Pompeian Smooth Extra Virgin Olive Oil in a large sauté pan set on medium-high heat until sizzling (about 3 minutes). Stir in garlic, red pepper flakes, raisins and pine nuts. Cook for 3 minutes. Add diced tomatoes, parsley, basil, mint, lemon zest, salt and pepper. Cook for 3 more minutes. Add cooked pasta to the sauce. Cook until pasta is coated with the sauce, about 2 to 3 minutes. Toss pasta in the pan with bread crumb mixture. Remove from heat. Add cheese and stir well.

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