b'I N G R E D I E N T S Pasta with Pine Nuts, Raisins and TomatoesPasta Inchiummata1 cups raisins1 pound penne rigate 9 tablespoons olive oil 8 garlic cloves, thickly slicedSoak raisins in 2 cups of water for 20 minutes. Drain and discard water; set aside. teaspoon red pepper flakes cup pine nuts Cook the pasta in boiling water according to the directions on the package 1 cup peeled, seeded and diced until al dente.tomatoes (approximately 45 tomatoes)4 tablespoons choppedIn a large saut pan set on medium-high heat, heat the oil until sizzling, about fresh basil 3 minutes. Stir in the garlic, red pepper flakes, raisins and pine nuts. Cook for 4 tablespoons chopped fresh 3 minutes. Add the diced tomatoes, parsley, basil, mint, lemon zest, salt and Italian parsley pepper, then cook for 3 more minutes. Add the cooked pasta to the sauce. 1 tablespoons choppedCook until pasta is coated with the sauce, about 2 to 3 minutes. Toss the pasta fresh mint in the pan with the bread crumbs. Turn off the heat. Add the cheese and stir well.Grated zest of one lemon teaspoon saltteaspoon black pepper To make toasted bread crumbs, heat a nonstick pan over high heat for 2 minutes. Add the 5 tablespoons Italian-style bread bread crumbs, reduce the heat to low, and stir well for 1 to 2 minutes, until the bread crumbs crumbs, toastedstart to brown. Pour the bread crumbs onto a plate to cool off until ready to use. (See Chefs Tip.) 5 tablespoons freshly gratedPecorino Romano cheese11'