A different kind of pantry pasta, by way of Palermo.
3 tablespoons extra-virgin olive oil3 tablespoons 1 tablespoon golden raisins For the Toasted Breadcrumbs:
If using fresh or lightly stale bread, adjust oven rack to middle position, and preheat oven to 325°F . Arrange bread in single layer on rimmed baking sheet, and bake until completely dried, 20 to 30 minutes. Remove from oven, and allow to cool to room temperature, about 5 minutes. Transfer bread to food processor bowl , and pulse until reduced to small crumbs, taking care not to over-process into a fine powder, 8 to 10 pulses.
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