Ingredients:
1 head of radicchio – sliced
4 cloves of garlic – crushed & chopped
1 small eggplant – cubed
1 can of cannelloni beans - drained
½ red onion – sliced
Olive oil
Red pepper flakes
Romano Cheese
1 lb. of your favorite spaghetti
In a large frying pan heat a few drizzles of olive oil. Add the garlic, onion and eggplant let them turn a little golden.
Add the radicchio and beans and let the radicchio soften a little.
Prepare the spaghetti as directed and then lift it into the pan with the vegetables. Add a few good dashes of red pepper flakes, a few drizzles of olive oil and some grated Romano cheese and toss.
This is a delightfully satisfying meal.
Enjoy with Love,
Catherine
Don't Forget to enter my Girard's Salad Dressing Giveaway! The Deadline is July 31st. Just e-mail me the link of your best summer salad dish at Catherine75@AOL.com!
8 foodie comments:
I so rarely think to do anything with radicchio other than throw it in a salad! Great recipe.
This looks delicious! Great idea.
That looks so good to me, but strangely I never buy radicchio for cooking at home.
Catherine, Your dishes are always remarkable. Time for you to assemble your favorites into your very own cookbook. Really.
I love the bitter taste of radicchio. Great recipe and I'm going to give this one a try.
Radicchio and spaghetti...that's a great combination. Never thought of using them in pasta before.
That is a surprise pasta sauce! looks good. I never buy radicchio, but I am tempted now.
Rita
Creative and delicious Catherine! What a good idea to use the radicchio this way.
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