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.
