Ingredients

• 1 pound spaghetti or bucatini
• 1/2 cup bread crumbs
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 3 tablespoons grated parmesan
• 2 tablespoons pine nuts, toasted
• 2 tablespoons dried currants
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground cinnamon
• 1 pinch oregano leaves, chopped
• 1 pinch salt
• 1 pinch black pepper

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the directions on the box. Reserve a 1/4 cup of pasta water. Drain the pasta.

2. Meanwhile, add the rest of the ingredients to a food processor. Pulse six or eight times until well combined.

3. Dump the crumb mixture into large skillet set over medium-high heat. Cook, stirring often, until the mixture is warm, about a minute. Add the pasta to the skillet. Sprinkle a little of the pasta water in and toss until coated.

4. Serve the pasta with a drizzle of more olive oil. Season with salt and pepper to taste.

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