Spaghetti with radicchio, goat's cheese and garlic crumbs
Serve this rustic, hearty non-meat pasta dish as a weeknight or weekend dinner. Store leftovers in an airtight container and take to work for lunch the next day.
- 20 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
Spaghetti with radicchio, goat's cheese and garlic crumbs
- 200 gram sourdough bread, sliced
- olive oil, to drizzle
- 1大蒜瓣,减半
- 500 gram spaghetti
- 1/2cup (125ml) extra virgin olive oil
- 1/4 cup (60g) baby capers, rinsed
- 4 cloves garlic, sliced
- 1 head (2 cups) radicchio, leaves torn
- 1/2 cup (40g) grated parmesan
- 200 gram goat's cheese
- sea salt and pepper
Method
Spaghetti with radicchio, goat's cheese and garlic crumbs
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1Preheat oven to 200°C.
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2Drizzle the bread with a little olive oil then rub with the cut clove of garlic and cook for 10 minutes or until it has become crisp and golden.
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3Crumble into chunky breadcrumbs and place back into the oven for a further 5 minutes.
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4Cook the pasta in a large pot of boiling salted water until al dente (about 10-12 minutes).
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5When the pasta is almost cooked, heat the oil in a large, deep frypan over medium heat.
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6Add the capers and cook for 1 minute or until they start to pop. Add the garlic and radicchio and cook until wilted.
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7Drain the pasta and transfer to the frypan along with the parmesan cheese, goat's cheese and breadcrumbs.
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8Toss well to combine and season to taste with sea salt and pepper.
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