MOZZARELLA AND RADICCHIO ZITI
Serves 2 to 3
Serve with pan-roasted broccolini.
If the mini mozzarella balls you find are on the large side, just cut them into quarters before using.
Adapted from “Supper Love: Comfort Bowls for Quick and Nourishing Suppers,” by David Bez (Quadrille, 2017).
Kosher salt
5 ounces dried ziti 3 tablespoons extravirgin olive oil
1/2 medium head or 1
small head radicchio Freshly ground black
pepper
Handful grape tomatoes Mini mozzarella balls (bocconcini) from one 8-ounce container 1 to 2 tablespoons roasted/toasted sesame seeds
Fresh chives, for garnish
Bring a pot of water to a boil over mediumhigh heat. Add a couple of generous pinches of salt, then the pasta. Cook according to the package directions (al dente).
Meanwhile, heat a tablespoon of the oil in a large nonstick skillet or saute pan over medium heat. Cut out/discard the core of the radicchio, then cut the rest into bite-size chunks. Once the oil shimmers, add the radicchio and cook, undisturbed, for about 45 seconds, then season lightly with pepper. Transfer to a plate.
Return the skillet to medium heat; add the tomatoes and cook for 5 minutes, or until well heated through. Season lightly with salt and pepper. Return the radicchio to the pan, along with the mozzarella, and turn off the heat.
Drain the pasta well, then add to the pan along with the remaining 2 tablespoons of oil. Add the sesame seeds (to taste), toss gently to distribute evenly. Divide between wide, shallow bowls.
Cut the chives into
1-inch lengths, using them to garnish each portion. Finish with an extra grind of pepper.
Nutrition | Per serving (based on 3): 510 calories, 21 g protein, 39 g carbohydrates, 29 g fat, 10 g saturated fat, 55 mg cholesterol, 230 mg sodium, 3 g dietary fiber, 3 g sugar