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recchiette With Roasted Radicchio

2 medium-to-large heads radicchio, cut lengthwise into quarters

1/2 cup oil-packed sun-dried tomatoes, drained and chopped

2 tablespoons extra-virgin olive oil

1/2 cup Kalamata olives, cut into slivers

3 garlic cloves, minced

2 tablespoons balsamic vinegar

1 lb. orecchiette pasta 1/2 cup pine nuts, toasted 1/2 cup chopped or shredded fresh basil Grated Parmesan cheese

Preheat oven to 400° F

Place quartered radicchio on a sheet pan; generously brush with olive oil and season with salt and pepper Turn radicchio so that a cut side is face-down on the sheet pan Roast for 10 minutes in the preheated oven; remove and turn so other cut side rests on the sheet pan Roast for an additional 10 minutes Set aside and let cool slightly

Place a 12� skillet over medium heat Add the 2 tablespoons of olive oil and garlic Saute garlic for a minute or two until it is softened; do not let it brown Add the roasted radicchio, sun-dried tomatoes, Kalamata olives, and the 2 tablespoons of balsamic vinegar

Prepare pasta according to package directions, keeping sauce warm Combine cooked pasta and sauce in the skillet Garnish with pine nuts, basil, and Parmesan cheese

Orecchiette with Roasted Radicchio  

Pasta dish

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