Pasta with Breadcrumbs Print Email

1 pound spaghetti or bucatini
1/2 cup bread crumbs
1/4 cup extra-virgin olive oil, plus more for drizzling
3 tablespoons grated parmesan
2 tablespoons pine nuts, toasted
2 tablespoons dried currants
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon
1 pinch oregano leaves, chopped
1 pinch salt
1 pinch black pepper

Bring a large pot of salted water to a boil. Cook the pasta according to the directions on the box. Reserve a 1/4 cup of pasta water. Drain the pasta.

Meanwhile, add the rest of the ingredients to a food processor. Pulse six or eight times until well combined.

Dump the crumb mixture into large skillet set over medium-high heat. Cook, stirring often, until the mixture is warm, about a minute. Add the pasta to the skillet. Sprinkle a little of the pasta water in and toss until coated.

Serve the pasta with a drizzle of more olive oil. Season with salt and pepper to taste.

- serves 4 -
Adapted from My New Orleans by John Besh.