Pasta with Pine Nuts, Raisins and Tomatoes

Pasta with Pine Nuts, Raisins and Tomatoes
A recipe from Chef Nick Stellino that serves six!


  • 1 pound penne rigate, cooked al dente
  • 9 tablespoons olive oil
  • 8 garlic cloves, thickly sliced
  • ½ teaspoon red pepper flakes
  • 11/4 cups raisins, soaked in 2 cups of water for 20 minutes, drained, water discarded
  • ¾ cup pine nuts
  • 1 cup peeled, seeded and diced tomatoes, (approximately 4 -5 tomatoes)
  • 4½ tablespoons chopped fresh basil
  • 4½ tablespoons chopped fresh Italian parsley
  • 1½ tablespoons chopped fresh mint
  • The grated zest of one lemon
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 5 tablespoons Italian-style bread crumbs, toasted
  • 5 tablespoons freshly grated Pecorino Romano cheese


Cook the pasta according to the package direction.

Heat the oil in a large sauté pan set on medium-high heat until sizzling, about 3 minutes. Stir in the garlic, red pepper flakes, raisins and pine nuts. Cook for 3 minutes. Add the diced tomatoes, parsley, basil, the mint, the lemon zest, salt and pepper, cook for 3 more minutes. Add the cooked pasta to the sauce. Cook until pasta coated with the sauce, about 2 to 3 minutes.

Toss the pasta in the pan with the bread crumb mixture. Turn off the heat. Add the cheese and stir well.


Chef’s tip

To make toasted breadcrumbs heat up a non-stick pan over high 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. Pout the breadcrumbs in a plate to cool off, until ready to use.

Chef Nick Stellino - Home & Family

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