From the November 2003 issue of Fine Cooking magazine. I love this idea of using coarse breadcrumbs in place of cheese – and love, love, love the addition of pine nuts and raisins.
Ingredients:
12 ounces dried spaghetti Kosher salt 6 tablespoons olive oil, divided 2 cloves garlic, minced, divided 2-1/2 cups fresh coarse breadcrumbs Salt and pepper 1/2 cup pine nuts, toasted 1/4 cup raisins 1/4 teaspoon crushed red pepper flakes 2 cups chopped tomatoes
Preparation:
Cook spaghetti according to package directions.
While spaghetti is cooking, in a large skillet, heat 2 tablespoons olive oil until hot and add half the garlic. Sauté just until fragrant, less than a minute. Lower heat and add breadcrumbs, season with salt and pepper and cook, stirring often until crumbs brown and turn crisp, about 6 minutes. Transfer to a bowl and stir in pine nuts; set aside.
In the same skillet, add another 2 tablespoons olive oil and over medium heat, sauté remaining garlic, raisins and red pepper flakes until garlic is fragrant, again less than a minute. Add tomatoes and sauté 5 minutes or until tomatoes begin to lose their shape. Remove from heat and season to taste.
When pasta is done, drain it and put in a large serving bowl. Toss with tomato mixture and half the breadcrumb mixture. Top with remaining breadcrumbs and drizzle with remaining olive oil. Serve immediately.