Linguine Pasta, Radicchio and Pecorino Romano

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Author: Giangi Townsend

A layering of sweet and bitter flavor, uplifted by some pungent pecorino cheese. Amazing combination.

Ingredients

1 pound Linguine pasta
2 garlic cloves, peeled, hard end removed and finely minced
1 head of radicchio salad, bottom core removed and sliced thinly
3 tablespoons olive oil
½ cup pecorino Romano cheese, freshly grated
salt and pepper

US - Metric

Instructions

Bring to a full boil a large pot of salted water. Cook your linguine pasta al dente for 1 to 2 minutes less than the package directions.
Meanwhile, in a large skillet, sauté the garlic over medium heat and add half of the sliced radicchio salad. Mix well and season with salt and pepper.
Save a cup of the boiling water and drain the linguine.
Mix well with the drained pasta in the skillet with the radicchio and garlic. Add some of the cooking water if too dry.
Add the remaining sliced radicchio, pecorino cheese, and a few grinds of coarse pepper, give it another stir, and serve

Notes

Variations and Substitutions

You can use Treviso radicchio, which is milder in flavor. You can recognize it as it has a more oblong shape.

I love linguine and fettuccine; this delicious pasta dinner can be prepared with spaghetti or bucatini.

Parmesan cheese can also be used instead of the pecorino cheese.

Storing and Reheating

Storing radicchio is relatively easy, as it will last for up to a week in the crisper drawer of your refrigerator. Store away dry.

If you are lucky enough to have some leftover pasta, reheat it over medium-low heat. Add a couple of tablespoons of water to the pasta and stir until warm and ready to be enjoyed.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.