ingredients

• 1 lb orecchiette
• 1/4 cup olive oil
• 6 cloves garlic
• 1/4-1/2 tsp crushed red pepper
• grated rind of one lemon
• 1/2 cup raisins, soaked and dried
• 1/3 cup pine nuts
• 12 pint grape tomatoes, sliced in half
• 1/2 cup basil, chopped (so good, but it’s fine if you skip this)
• 1/2 cup breadcrumbs, toasted
• 1 cup reserved pasta water
• romano cheese (optional)

instructions

1. While pasta cooks to al dente, saute garlic in olive oil in a large frying pan. After a minute or two, add red pepper, then lemon rind, basil, and pine nuts to taste.
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2. Add sliced tomatoes. Add 1/2 cup reserved pasta water. Put pasta in frying pan and mix, adding more water if needed. Stir in breadcrumbs. Top with romano if desired.