Linguini with Raisins, Pine Nuts and Bread Crumbs

READY IN: 30mins
Recipe by Sharon123

This pasta dish is based on a traditional recipe enjoyed in Liguria, Italy. I got this from Vegetarian Times, and changed it a bit.

Top Review by Nic2371

This is a really great recipe - it has the most fantastic flavours and is a big hit in our house. The only changes I made was to sprinkle the toasted breadcrumbs on top of the pasta, along with the parmesan cheese, rather that mixing it in. I also omitted step no 13. Thanks for sharing this recipe Sharon123!

Ingredients Nutrition


  1. Bring large pot of water to a boil.
  2. Meanwhile, in medium saucepan, heat olive oil over medium-high heat.
  3. Add shallot and onion and cook, stirring often, until lightly browned, 2 to 3 minutes.
  4. Reduce heat to medium.
  5. Add basil, pepper flakes and wine and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes.
  6. Add vegetable broth and raisins and simmer until heated through, about 5 minutes.
  7. Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking.
  8. Cook pasta until just tender, about 8 minutes.
  9. Drain well.
  10. Add pine nuts, bread crumbs and Parmazan cheese to sauce; stir well.
  11. Season to taste with salt and pepper.
  12. Remove from heat.
  13. Stir in flaxseed or olive oil.
  14. Add pasta and toss to coat.
  15. Serve hot.

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