Peppery Panko Perciatelli
- Total Time
- 40 minutes
- Rating
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Ingredients
- â…“cup extra virgin olive oil
- 1½cups panko
- 1tablespoon hot red pepper flakes
- 1cup golden raisins
- 2tablespoons drained capers
- Salt
- 1pound perciatelli, bucatini or spaghetti
- 1tablespoon finely chopped flat-leaf parsley
Nutritional analysis per serving (6 servings)
514 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 87 grams carbohydrates; 4 grams dietary fiber; 19 grams sugars; 12 grams protein; 304 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat ¼ cup oil in a heavy skillet. Add panko, and saute over medium heat, stirring constantly, until golden brown, about 10 minutes. Remove from heat.
- Step 2
Heat the remaining oil in a small pan, add pepper flakes, cook over low heat a few minutes, then add raisins and capers. Cook for two minutes, then set aside.
- Step 3
Bring a large pot of salted water to a boil. Wrap the pasta in a clean kitchen towel. Holding it on the edge of the counter, break it in four places inside the towel. Drop the pasta from the towel into the pot, cook about 10 minutes until it is al dente, then drain it, leaving it moist. Return it to the pot, toss with the raisin mixture, then with the panko and parsley. Season to taste with salt, and serve at once.
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