Peppery Panko Perciatelli

• 13 cup extra virgin olive oil
• 1 1/2 cups panko
• 1 tablespoon hot red pepper flakes
• 1 cup golden raisins
• 2 tablespoons drained capers
• Salt
• 1 pound perciatelli, bucatini or spaghetti
• 1 tablespoon finely chopped flat-leaf parsley

1. Heat 1/4 cup oil in a heavy skillet.
2. Add panko, and saute over medium heat, stirring constantly, until golden brown, about 10 minutes.
3. Remove from heat.
4. Heat the remaining oil in a small pan, add pepper flakes, cook over low heat a few minutes, then add raisins and capers.
5. Cook for two minutes, then set aside.
6. Bring a large pot of salted water to a boil.
7. Wrap the pasta in a clean kitchen towel.
8. Holding it on the edge of the counter, break it in four places inside the towel.
9. Drop the pasta from the towel into the pot, cook about 10 minutes until it is al dente, then drain it, leaving it moist.
10. Return it to the pot, toss with the raisin mixture, then with the panko and parsley.
11. Season to taste with salt, and serve at once.

extra virgin olive oil, panko, hot red pepper, golden raisins, capers, salt, perciatelli, flatleaf parsley

Taken from cooking.nytimes.com/recipes/1809 (may not work)