Thursday, April 08, 2010

Penne with Roasted Radicchio

I wedged up some radicchio, slivered some garlic, threw a few anchovy fillets and drizzled some olive oil over the whole mess.  Stuck it in the oven at 425 degrees and roasted it until wilted--tossed it around a few times.  Then I dumped some cooked and drained penne in and topped it with toasted breadcrumbs, pinenuts, pecorino and parsley.  It's kind of homely, but it tasted pretty good.

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