MOZZARELLAAND RADICCHIOZITI

Serves: 2-3

Kosher salt ■

5 oz (142 g) dried ziti ■

3 tbsp (45 mL) extra-virgin olive ■ oil

1/ 2 medium head or 1 small ■ head radicchio

Freshly ground black pepper ■ Handful grape tomatoes ■ Mini mozzarella balls ( bocco■ ncini) from one 8-oz (226 g) container

1 to 2 tbsp (15-30 mL) roasted/ ■ toasted sesame seeds Fresh chives, for garnish ■

1. Bring a pot of water to a boil over medium-high heat. Add a couple of generous pinches of salt, then the pasta. Cook according to the package directions (al dente).

2. Meanwhile, heat a tablespoon of the oil in a large non-stick skillet or sauté pan over medium heat. Cut out/discard the core of the radicchio, then cut the rest into bite-size chunks.

3. Once the oil shimmers, add the radicchio and cook, undisturbed, for about 45 seconds, then season lightly with pepper. Transfer to a plate.

4. Return the skillet to medium heat; add the tomatoes and cook for 5 minutes, or until well heated through.

5. Season lightly with salt and pepper. Return the radicchio to the pan, along with the mozzarella, and turn off the heat.

6. Drain the pasta well, then add to the pan along with the remaining 2 tbsp (30 mL) of oil. Add the sesame seeds (to taste), toss gently to distribute evenly. Divide between wide, shallow bowls.

7. Cut the chives into 1-in. lengths, using them to garnish each portion. Finish with an extra grind of pepper.