Linguini with Raisins Pine Nuts and Bread Crumbs
Elevate your pasta night with this luscious Linguini with Raisins, Pine Nuts, and Bread Crumbs—a perfect blend of savory, sweet, and nutty flavors. This Mediterranean-inspired dish combines golden raisins for a pop of natural sweetness, toasted pine nuts for crunch, and crispy breadcrumbs for irresistible texture. Finished with a hint of red chili flakes and aromatic garlic, each bite bursts with balanced flavor. Quick and easy to prepare in just 30 minutes, this recipe is ideal for a weeknight dinner yet elegant enough for entertaining guests. Tossed in olive oil and garnished with fresh parsley and Parmesan cheese, this vegetarian pasta is a wholesome, comforting meal that’s as beautiful as it is delicious. Serve it alongside a crisp salad or a glass of white wine for a complete dining experience that’s sure to impress!
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Recipe Information
Ingredients
- 12 oz linguini
- 4 tbsp olive oil
- 3 garlic cloves
- 1 cup raisins
- 0.33 cup pine nuts
- 1 cup breadcrumbs
- 0.5 tsp red chili flakes
- 0.25 cup fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup parmesan cheese, grated
- 0.5 cup pasta water
Instructions
Bring a large pot of salted water to a boil and cook linguini according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the breadcrumbs to the skillet and toast them, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Remove the breadcrumbs from the skillet and set them aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Lower the heat to medium-low and add the thinly sliced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the raisins and pine nuts to the skillet. Cook for another 2-3 minutes, stirring frequently, until the raisins are plump and the pine nuts are lightly toasted.
Add the red chili flakes, salt, and black pepper to the skillet, stirring to combine.
Toss the cooked linguini into the skillet, mixing well to coat the pasta in the oil and distribute the raisins, pine nuts, and garlic evenly.
Pour in about 1/4 cup of the reserved pasta water to help loosen the sauce. Add more pasta water as needed for desired consistency.
Stir in the fresh parsley and sprinkle the toasted breadcrumbs over the top. Mix gently to incorporate.
Serve hot, garnished with grated Parmesan cheese and an additional sprinkle of parsley if desired.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 29.1 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
