Linguini With Raisins, Pine Nuts and Bread Crumbs

Ingredients

1 tablespoon olive oil

1 medium shallot, chopped

1 small onion, chopped

10 fresh basil leaves, cut thin strips

1 pinch red pepper flakes

1/2 cup white wine

3/4 cup low-sodium vegetable broth

cup golden raisins

8 ounces linguini

2 tablespoons pine nuts, toasted

1 tablespoon whole-grain toasted bread crumbs

1 tablespoon Parmesan cheese or soy 1 tablespoon flaxseed oil or olive oil

Preparation

Bring large pot of water to a boil. Meanwhile, in medium saucepan, heat olive oil over medium-high heat. Add shallot and onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Reduce heat to medium.

Add basil, pepper flakes and wine and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes. Add vegetable broth and raisins and simmer until heated through, about 5 minutes.

Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking. Cook pasta until just tender, about 8 minutes. Drain well.

Add pine nuts, bread crumbs and soy cheese to sauce; stir well. Season to taste with salt and pepper. Remove from heat. Stir in flaxseed or olive oil. Add pasta and toss to coat. Serve hot.

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About

This pasta dish is based on a traditional recipe enjoyed in Liguria, Italy. To toast pine nuts, place in small, dry pan on medium heat and cook, shaking pan, until golden, 1 1/2 minutes. An arugula salad will make a nice accompaniment.