Linguini With Raisins, Pine Nuts and Bread Crumbs


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


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.




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.


4.0 servings


Friday, December 10, 2010 - 1:02am


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