Orecchiette with Radicchio and Arugula

By aiati

Recipe courtesy of Food and Wine Books, Pasta.

Ingredients

• 1 pound orecchiette
• 1 head radicchio (about 3/4 pound)
• 1/3 cup olive oil
• 4 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 3/4 pound arugula, stems removed and leaves cut into 1/2-inch strips
• Grated parmesan cheese, for serving

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1. In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes.

2. Meanwhile, cut the radicchio in half and cut out the core. Cut the leaves into bite-size pieces.

3. In a large frying pan, heat the oil over moderately high heat. Add the radicchio and garlic. Cover and cook, stirring occasionally, until the radicchio wilts, about 2 minutes. Add the balsamic vinegar, salt and pepper and cook, uncovered, until the vinegar is syrupy, about 1 minute. Remove the pan from the heat.

4. Drain the orecchiette. Toss the orecchiette, radicchio and arugula just until the arugula wilts. Serve with Parmesan.