Ziti with Spicy Chicory and Toasted Parmesan Breadcrumbs

See full recipe on: Food & Style


1 tablespoon extra virgin olive oil
1/3 cup breadcrumbs
Sea salt to taste
Freshly ground black pepper to taste
2 tablespoons finely grated reggiano parmesan
1/3 cup extra virgin olive oil
1 medium red onion – skinned, quartered and cut crosswise in 1/8" slices
1/4 to 1/2 teaspoon red chili pepper flakes to taste
4 large garlic cloves – skinned and very thinly sliced
1 large head chicory (or escarole) (1 1/2 lbs) (680gr) – thoroughly washed, spun dried and leaves cut in 1" pieces
3/4 to 1 teaspoon sea salt to taste
Freshly ground black pepper to taste
1 tablespoon sea salt for the pasta water
12 oz (340gr) ziti
1/2 cup vegetable stock or reserved cooking water from boiling the pasta
2 tablespoons pine nuts

Nutrition 4 servings

Per Serving % Daily Value
Calories 664
Fat 28g 43%
Carbs 85g 28%
Protein 19g 38%
Fiber 10g 43%
Cholesterol 4mg 1%
Sodium 777mg 32%


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