Pasta with Radicchio and Ricotta

Pasta with ricotta, radicchio and breadcrumbs for texture.

1 lb spaghetti or other long pasta
8 oz fresh ricotta cheese
2 Tbsp. olive oil
sea salt
pepper, freshly cracked
3 cloves garlic, minced
½ cup fresh flat-leaf parsley, finely chopped
½ cup plain breadcrumbs, preferably homemade
1 head radicchio, quartered, cored, and thinly sliced crosswise

Heat 1 Tbsp. oil in a medium skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add parsley and breadcrumbs, cook, stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl, and set aside.

Bring a large pot of water to a boil, and add salt. Add pasta, and cook until al dente, about 7-8 minutes. Drain, reserving 1 cup cooking liquid.

Return pasta and reserved cooking liquid to pot, and add ricotta and remaining Tbsp. oil. Toss to coat evenly. Add radicchio and half the breadcrumb mixture, season with salt and pepper. Toss to combine.

Serve immediately, sprinkled with remaining breadcrumb mixture.

Makes 4 servings.