The most delicious dishes are often those which hit all the primary flavor notes at once. Heat to balance sour, bitterness to tone down generosity, sharp citrus to cut through the fat. The most comforting plates of food give you triples of all these things with every nibble. This pasta might sound like an unusual combination, but the bitterness of the leaves goes so radiantly with the salty cheese and sweet vinegar. It couldn’t be simpler. It’s more of a dressing than a sauce but play with it if you like, supplementing chili flakes or a few toasted pine nuts or walnuts if you have some. Tonight’s dinner pasta with radicchio.
Tonight’s dinner pasta with radicchio.
 Ingredients
- 200g pasta (something chunky like rigatoni)
- Olive oil
- 1 head radicchio, cut into wedges lengthways
- 100g feta, crumbled
- 2 tablespoon balsamic vinegar
- 2 tablespoon parsley, finely chopped
- Parmesan, to serve
Method – Tonight’s dinner pasta with radicchio.
- Set a pan of well-salted water on to boil. Cook the pasta according to the packet directions.
- Meantime, set a frying pan over average heat with a sprinkle of oil. Fry the radicchio, turning the wedges as they brown. Season well with salt and pepper and set aside.
- Crush the feta and balsamic together roughly with a fork.
- When the pasta is boiled, drain it and return to the pan with a couple of tablespoons of the cooking water and a drizzle of olive oil.
- Toss the pasta with the feta, balsamic and radicchio.
- Serve in warmed bowls and shed parsley over each one.
Serves
- Two serves
