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Pasta with Pine Nuts, Raisins and Tomatoes

A unique combination of pine nuts, raisins and tomatoes enhances the gusto of the Penne Rigate by adding a surprisingly sweet taste.


Recipe Details

  • Yield: 6-8 Servings
  1. Cook the pasta according to directions.
  2. Heat the oil in a large sauté pan on medium heat until sizzling, about 3 minutes. Stir in the garlic, red pepper flakes, raisins and pine nuts. Cook for 3 minutes.
  3. Add the diced tomatoes, parsley, basil, mint, lemon zest, salt and pepper. Cook for 3 more minutes.
  4. Add the cooked pasta to the sauce. Cook until pasta is coated with the sauce, about 2 to 3 minutes.
  5. Toss the pasta in the pan with the bread crumb mixture. Turn off the heat. Add the cheese and stir well.
  6. Chef's Tip: To make toasted breadcrumbs, heat up a non-stick pan over medium heat for 2 minutes. Add the breadcrumbs, reduce the heat to low and stir well for 1-2 minutes until the breadcrumbs start to brown. Pour the breadcrumbs in a plate to cool off, until ready to use.

Recipe courtesy of Nick Stellino. Watch for his new cookbook and Public Television series: “Nick Stellino Cooking with Friends”.

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