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Often referred to as "St. Joseph's Day" pasta, this Spaghetti with Bread Crumbs, Raisins and Red Onion originates from the Italian region of Sicily. The breadcrumbs in this dish are meant to represent sawdust, as St. Joseph was a carpenter, and the rest of the simple ingredients are paired together purposefully to create a mild nutty, but sweet flavour in this dish that anyone could make.

Best served with Riserva Ducale Chianti Classico.

Taste Profile: Riserva is well balanced on the palate, with velvety tannins, firm acidity, and a lingering finish of rosemary. Its structure will allow it to age for two to five years, if not longer.

Ingredients 5 Number of Servings

1 box Barilla Spaghetti

½ cup breadcrumbs

salt and black pepper, to taste

1 clove garlic, chopped

4 tbsp extra virgin olive oil, divided

2 cups red onion, julienned

1/3 cup golden raisins

1 tbsp Italian parsley, chopped

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  • Place a pot of water to boil and cook Barilla pasta according to directions.
  • Sauté breadcrumbs with salt, pepper, garlic, and 2 tbsp of olive oil until crispy. Set aside. At the same time, in a skillet, sauté onion with remaining olive oil and salt and pepper for about ten minutes over medium heat. When completely wilted, add one cup of pasta water and raisins, and simmer for five more minutes.

  • Drain pasta one minute under the recommended cooking time, and toss with onion mixture. Stir in breadcrumbs and parsley before serving.

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