1/2 cup extra-virgin olive oil
2 cloves garlic, minced
2-1/2 cups fresh coarse breadcrumbs
Freshly ground black pepper
1/2 cup pine nuts, toasted
3/4 lb. dried whole wheat spaghetti
1/4 cup raisins
1/4 tsp. crushed red pepper flakes
1 pt. cherry tomatoes, halved
6 Tbs. chopped fresh flat-leaf parsley
Set a large pot of salted water over high heat and bring to a boil. Heat 2 Tbs. of the oil and half the garlic in a heavy skillet over medium-high heat until the garlic is fragrant but not brown, about 30 seconds. Turn the heat to medium, toss in the breadcrumbs, season with salt and pepper, and cook, stirring often, until the crumbs brown and turn crisp, 6 to 10 minutes. Transfer to a medium bowl and stir in the pine nuts.
Put the pasta in the water.
Add 2 Tbs. of the oil to the skillet and cook the remaining garlic, the raisins, and the red pepper flakes until the garlic is fragrant but not browned, about 30 seconds. Add the tomatoes, season generously with salt and pepper, and sauté for 5 minutes so they start to soften and lose their shape. Fold in all but 2 Tbs. of the parsley.
Finish cooking the pasta until it's just tender, about 10 minutes total. Drain the pasta, put it in a large serving bowl, and toss with the tomato mixture, half of the breadcrumbs, and 2 Tbs. of the olive oil. Taste for salt and pepper. Drizzle each serving with 1/2 Tbs. of the remaining oil and sprinkle with the remaining breadcrumbs and parsley. Serve immediately.