Ingredients

The following ingredients have 4 Servings
  • 8 tablespoons olive oil (divided)
  • 6 garlic cloves (minced)
  • 2 cups unseasoned coarse breadcrumbs
  • 2 cups finely chopped walnuts (about 200 grams)
  • 4 tablespoons fresh parsley (chopped)
  • 3/4 cup of golden raisins (plumped (about 100 grams))
  • 1 pound spaghetti (454 grams (1 package))
  • salt (to taste)
  • pepper and crushed red pepper flakes ( to taste)
  • Orange peel (optional)

Instruction

  • In a large skillet, over medium heat, heat about 2 tablespoons of olive oil.
  • Sauté the garlic until fragrant, 1-2 minutes (do not brown).
  • Reduce heat to medium low and add the breadcrumbs.
  • Add 2 more tablespoons of olive oil and combine. Stir together for about 2 minutes (breadcrumbs will get slightly toasted and should absorb the oil).
  • Add the chopped walnuts and stir fry for another 2 minutes.
  • Add raisins and parsley. Stir to combine for 1-2 minutes. Set aside. Add up to 1 cup of the cooking water (from the pasta) if the mixture appears to dry.OPTIONAL: Add orange peel and combine with the raisins and parley. 
  • Meanwhile bring a large pot of salted water to a rolling boil.
  • Add the spaghetti and cook until al dente.
  • Drain the pasta and reserve about 1 cup of the cooking water. Drizzle 2 more tablespoons of olive oil.
  • In a large serving dish, alternate layers of pasta and bread mixture (top with bread mixture). Note: Remove orange rind if used in the mixture.
  • Garnish with parsley and drizzle remaining olive oil.