Pasta with radicchio and orange-capers sauce

Name: Pasta with radicchio and orange-capers sauce
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 Shallots; 1 small clove of garlic; 50 g streaky smoked bacon; 1 small organic orange; 1 Radicchio; 200 g Penny noodles; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Pine nuts; 3 TABLESPOONS Olive oil; 2 TABLESPOONS black olives (without stone); 1 TABLESPOON Capers (glass); 4 Stem(s) Basil; 30 g freshly grated parmesan

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

2 Shallots
1 small clove of garlic
50 g streaky smoked bacon
1 small organic orange
1 Radicchio
200 g Penny noodles
7-10 Tbsp salt, pepper
2 TABLESPOONS Pine nuts
3 TABLESPOONS Olive oil
2 TABLESPOONS black olives (without stone)
1 TABLESPOON Capers (glass)
4 Stem(s) Basil
30 g freshly grated parmesan

Directions

1
Peel and finely dice the shallots and garlic clove. Cut the bacon into small cubes. Wash the orange, dry it and grate half of the peel finely. Squeeze the orange. Clean and wash the radicchio, spin dry and cut into thin strips.
2
Cook the pasta in approx. 2 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet until firm to the bite. Roast pine nuts in a pan without fat until golden brown. Take them out. Heat the oil in the pan.
3
Fry the bacon, shallots and garlic in it. Add radicchio and cook for 3-4 minutes over medium heat.
4
Add approx. 50 ml pasta water, orange juice, olives, capers and pine nuts to the radicchio and boil down slightly.
5
Wash the basil, shake dry and pluck the leaves. Drain the pasta and put it back into the pot. Mix the radicchio mix, basil and parmesan into the pasta. Season to taste with salt and pepper.
6
Serve sprinkled with orange peel.