I love the warm and cozy flavors of Fall, which I think come together perfectly in this pasta with roasted radicchio, sun-dried tomatoes, and olives. To complete the meal, I serve it with classic baked acorn squash. The flavors are a study in contrasts: the slightly bitter radicchio, the sweet tomatoes and acorn squash, the salty olives. To top it off, the pasta is garnished with Parmesan cheese, toasted pine nuts, and some fresh basil.
You can go directly to the printable recipe or I'll show you how to make it, step-by-step...
The ingredients. For this dish I have a preference for the pasta shape: orecchiette ("little ears"), the shape of which holds the chunky sauce. If you can't find orecchiette, any medium shaped pasta will do (bow-tie or medium shells).
Toast the pine nuts in the oven for 5 minutes. Remove from the oven and shake the pan. Toast for another 3 to 5 minutes, until fragrant. Watch the pine nuts carefully the last few minutes; they can go from perfect to burnt in a matter of minutes. Set the pine nuts aside.
~ Stir to thoroughly combine all ingredients. Remove temporarily from heat while getting the pasta water ready. ~
Prepare 1 pound of orecchiette pasta according to the directions in Pasta 101, reserving about a cup of the pasta cooking liquid.
~ About 10 minutes before the pasta is finished cooking, re-heat the sauce in the skillet over medium heat. ~
Pasta with Roasted Radicchio
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
2 tablespoons balsamic vinegar
1/2 cup pine nuts, toasted
1/2 cup chopped or shredded fresh basil
Grated Parmesan cheese
I hope you enjoyed this recipe! To view more step-by-step recipes, see the complete recipe index.
If you'd like to subscribe to future posts, you can do it here.