I often throw together this pasta (A one-stop meal!) when I’ve had a long, busy day. The only thing I need to buy is the chicory – the rest of the ingredients have a permanent spot in my pantry – so I don’t even have to come up with a shopping list.
Prepping the ingredients for this recipe is easy enough, so the dish comes together rather quickly and that’s just what this hungry, tired cook needs on such nights!
But the best part about this bowl of pasta is that every bite is as delicious as it is nourishing. The earthy greens, the spicy chili peppers, the chewy pasta, the savory, crunchy breadcrumbs – everything you could possibly want, or crave – is in this one beautiful bowl.
Ziti with Spicy Chicory and Toasted Parmesan Breadcrumbs
serves 4
active time: 40 min
For the toasted breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1/3 cup breadcrumbs
- sea salt to taste
- freshly ground black pepper to taste
- 2 tablespoons finely grated Reggiano Parmesan
For the pasta
- 1/3 cup extra virgin olive oil
- 1 medium red onion – skinned, quartered and cut crosswise in 1/8” slices
- 1/4 to 1/2 teaspoon red chili pepper flakes to taste
- 4 large garlic cloves – skinned and very thinly sliced
- 1 large head chicory (or escarole) (1 1/2 lbs) (680gr) – thoroughly washed, spun dried and leaves cut in 1” pieces
- 3/4 to 1 teaspoon sea salt to taste
- freshly ground black pepper to taste
- 1 tablespoon sea salt for the pasta water
- 12 oz (340gr) ziti
- 1/2 cup vegetable stock or reserved cooking water from boiling the pasta
- 2 tablespoons pine nuts
- Step 1: To make the breadcrumbs – Heat a small heavy-bottomed frying pan over medium-high heat. Add the olive oil and breadcrumbs, stir until the breadcrumbs are well coated with the oil, and sauté for 5 to 6 minutes until golden-brown. Transfer to a bowl. Add the salt, pepper and Parmesan. Toss with a fork until the cheese has melted, making sure the breadcrumbs don’t clump up. Set aside.
- Step 2: Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, onions and pepper flakes. Stir well and sauté for 6 to 8 minutes, until the onions are golden, stirring only occasionally. Add the garlic and continue to sauté for 30 seconds, until the garlic has released its flavor, but doesn’t take on any color. Increase the temperature to high and add half the chicory. Sauté tossing constantly, as if you were tossing a salad, until the chicory has wilted. Add the balance of the chicory and sauté tossing constantly, until wilted and all juices have evaporated. Season with the salt and pepper, and remove pan from heat.
- Step 3: Bring 6 quarts of water to a boil. When the water is boiling, add the salt and the ziti. Boil pasta until tender but still al dente. Drain well.
- Step 4: Return the skillet to the stove and re-heat the chicory over medium-high heat. When the oil begins to sizzle, quickly add the pasta, stock (or reserved pasta water) and pine nuts. Toss well, until the pasta is well coated with the sauce. Spoon into warm pasta bowls, sprinkle with the breadcrumbs and serve immediately.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
{ 7 comments… read them below or add one }
Adore the vibrant color and flavor from the chicory! Fast and bursting with flavor is a scrumptious mid week dinner!
Thank you Deb! I’m a chicory aficionado too… Can never get enough of sautéed greens, especially when the weather gets cool!
Great idea for a busy weeknight supper!
Beautiful dish full of wonderful flavors & textures! Love the addition of toasted pine nuts too!
A simple yet very beautiful and flavourful pasta dish.
Lovely! So much you can do with this recipe…thanks for sharing.
This will be a first for me to try. Looks delicious!