Penne with Basil & Pine Nuts

Penne with Basil & Pine Nuts

1 lb penne (we like Ronzoni Smart Taste)
1/3 cup pine nuts
6 tbsp olive oil
1 cup bread crumbs
3 cloves minced garlic
1 cup dry white cooking wine
1/4 tsp red pepper flakes
1/4 cup grated parmesan cheese
1/3 cup slivered fresh basil leaves

1. Cook the pasta according to package directions. Drain and set aside.
2. Meanwhile, in a large saute pan over medium-high heat, toast pine nuts, stirring often until fragrant and golden (~2 minutes). Place aside in a small bowl when finished toasting.
3. Add 1 tbsp oil to the saute pan, along with bread crumbs, tossing until golden (~1 minute). Add to the bowl with pine nuts and mix.
4. Reduce heat to medium-low, add 1 tbsp oil and garlic and saute for about 30 seconds. Add wine and pepper flakes and bring to a boil until reduced (~2 minutes.)
5. Add the pasta to the saute pan, along with the remaining 4 tbsp of oil. Add bread crumbs, parmesan cheese and basil. Toss to combine.

Notes: The original recipe suggested twice as much basil, but I felt that would be overpowering. If you are a big basil fan, go for all of it! This meal had a lot of little things going on, but overall, it was easy and only took about 25 minutes. It's easy to cut in half, and if you're afraid of all the oil, cut a tbsp out.

Recipe Origination: "Simple Suppers" by William-Sonoma