SPAGHETTI WITH RADICCHIO AND RICOTTA

Spaghetti with Radicchio and Ricotta image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 9

1 pound spaghetti
8 ounces fresh ricotta cheese
2 tablespoons extra-virgin olive oil
Coarse salt
3 garlic cloves, minced
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup plain breadcrumbs, preferably homemade
1 head radicchio, quartered, cored, and thinly sliced crosswise
Freshly ground pepper

Steps:

Heat 1 tablespoon 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 according to package instructions. Drain, reserving 1 cup cooking liquid. Return pasta and reserved cooking liquid to pot, and add ricotta and remaining tablespoon 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.