Sun-dried Tomato and Radicchio Sauce with Paglia e Fieno Recipe

This is a light, modern pasta dish of the kind served in fashionable restaurants. It is the presentation that sets it apart. it is very quick and easy to prepare. 

Serves 4

Ingredients:

3 tablespoons pine nuts

12 ounces paglia e fieno pasta

2 tablespoons extra virgin olive oil

4-6 scallions, thinly sliced into rings.

For the sun-dried tomato and radicchio sauce

1 tablespoon extra virgin olive oil

2 tablespoons sun-dried tomato paste

1 1/2 ounces radicchio leaves, finely shredded 

salt and ground black pepper

Method:

1. 
   Put the pine nuts in a heavy frying pan and toss over medium heat for 1-2 minutes, until they are lightly toasted and golden brown. Remove and set aside. 
2. Cook the pas according to the package instructions, keeping the color separate by using two pans. 
3. To make the sauce, heat 1 tablespoon of the oil in a medium frying pan or saucepan. Add the sun-dried tomato paste, then stir in two ladlefuls of pasta cooking water. Simmer until the sauce is slightly reduced, stirring constantly. 
4. Stir in the shredded radicchio, then taste and season. Keep over a low heat. Drain the pasta, keeping the colors separate, and return them to the pans in which they were cooked. Add 1 tablespoon of oil to each pan and toss over medium to high heat until the pasta is glistening. 
5. Arrange a portion of green and white pasta in each of four warmed bowls, then spoon the sun-dried tomato and radicchio sauce in the center. Sprinkle the scallions and toasted pine nuts decoratively on top and serve immediately. Before eating, each diner should toss the sauce with the pasta to mix well.

Cook's Tip

If you find the presentation too fussy, you can toss the sun-dried tomato and radicchio mixture with the pasta in one large warmed bowl before serving, then sprinkle with scallions and pine nuts. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.