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Penne With Basil and Pine Nuts

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“In ‘ Williams-Sonoma: Simple Suppers’”

Ingredients Nutrition


  1. Bring a large pot of water to a boil.
  2. Add 2 T salt and the pasta.
  3. Cook, stirring occasionally to prevent sticking, until the pasta is al dente, according to package directions.
  4. Drain and return to the pot.
  5. Meanwhile, in a large sauté pan over med-high heat, toast pine nuts, stirring often, until fragrant and golden, about 2 minutes.
  6. Transfer to a small bowl.
  7. Add 1 T of the oil to the pan, add the bread crumbs, and toss until toasted and golden, 1-2 minutes.
  8. Add to the bowl with the pine nuts and stir to mix.
  9. Decrease the heat to medium and add 1 T of the oil to the pan.
  10. Add the garlic and sauté until fragrant, about 30 seconds.
  11. Stir in the wine and red pepper flakes, bring to a boil, and simmer until slightly reduced, about 2 minutes.
  12. Add the hot pasta along with the remaining 4 T oil to the wine sauce in the pan and toss to coat the pasta.
  13. Add the bread crumb mixture, the cheese, and the basil and toss to combine.
  14. Season with salt and pepper.
  15. Divide among shallow bowls and serve.

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