Radicchio Pasta
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Body+Soul, June 2010
- Yield Serves 4
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Ingredients
- 8 ounces hearty pasta, such as spelt, farro, or whole grain
- 3 tablespoons extra-virgin olive oil
- 5 cloves garlic, minced (about 1 tbsp.)
- 5 anchovies, minced (about 2 1/2 tsp.)
- 2/3 cup golden raisins, coarsely chopped
- 1/2 cup toasted pine nuts
- 1/2 cup (about 1 oz.) grated pecorino
- Kosher salt and freshly ground pepper
- 1/2 cup part-skim ricotta cheese
- 1/2 head radicchio, cored and very thinly shredded (about 2 cups)
Directions
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Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente.
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While pasta is cooking, heat oil in a large, straight-sided skillet over medium-high heat. Add garlic, anchovies, and raisins, and cook until fragrant, about 2 minutes. Stir in pine nuts.
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Drain pasta, reserving 1/2 cup pasta water. Add pasta to the pan, and stir to combine. Moisten with pasta water as necessary. Stir in half the pecorino, and season with salt and pepper to taste.
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Divide pasta between four plates, and top each with a dollop of ricotta, a handful of radicchio, and a sprinkling of the remaining pecorino.
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