Pasta with Roasted Radicchio
Serves 4 to 6.

2 medium-to-large heads radicchio, cut lengthwise into quarters
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup Kalamata olives, cut into slivers
2 tablespoons balsamic vinegar

1 lb. orecchiette pasta (or other medium-sized shaped pasta such as bow-tie or medium shells)

1/2 cup pine nuts, toasted
1/2 cup chopped or shredded fresh basil
Grated Parmesan cheese

Preheat oven to 400° F . Place quartered radicchio on a sheet pan; generously brush with olive oil and season with salt and pepper. Turn radicchio so that a cut side is face-down on the sheet pan. Roast for 10 minutes in the preheated oven; remove and turn so other cut side rests on the sheet pan. Roast for an additional 10 minutes. Set aside and let cool slightly.

Place a 12" skillet over medium heat. Add the 2 tablespoons of olive oil and garlic. Saute garlic for a minute or two until it is softened; do not let it brown. Add the roasted radicchio, sun-dried tomatoes, Kalamata olives, and the 2 tablespoons of balsamic vinegar.

Prepare pasta according to package directions, keeping sauce warm. Combine cooked pasta and sauce in the skillet; garnish with pine nuts, basil, and Parmesan cheese.

From: Ward Street Bistro