John Myers
Pasta with Orange Caper Sauce and Radicchio
The perfect pasta with orange caper sauce and radicchio recipe with a picture and simple step-by-step instructions.
- 2 Fresh shallots
- 1 small Clove of garlic
- 50 g Smoked streaky bacon
- 1 small Organic orange
- 1 Radicchio
- 250 g Fussili
- Salt
- Pepper
- 3 tbsp Olive oil
- 3 tbsp Black olives without stone
- 1 tbsp Capers
- 4 Stems Basil
- 30 g Freshly grated Parmesan
- Peel and finely dice the shallots and garlic. Cut the bacon into small cubes. Wash the orange with hot water, dry it and finely grate half of the peel. Squeeze the orange. Clean and wash the radicchio, spin dry and cut into thin strips.
- Cook the pasta in approx. 2 liters of boiling salted water (approx. 1 teaspoon of salt per liter) according to the instructions on the package and then drain. Place the pan with the oil on the stove and heat it up. Sauté the bacon and shallots and garlic in it. Add the radicchio and cook for about 3-4 minutes over medium heat.
- Approx. Add 50 ml of pasta water (see tip below), the squeezed orange juice, olives (halved) and the capers to the radicchio and reduce a little. In the meantime, grate the Parmesan.
- Wash the basil, shake it dry and pluck the leaves off and chop them a little coarsely. Return the drained pasta to the pot and mix the radicchio mix with the basil and Parmesan into the pasta. Season to taste with salt and pepper. Then arrange on plates and finally serve sprinkled with some orange zest.
- 5th sauce tip: Remove some water (50 ml) from the boiling pasta with a small soup ladle and pour it over the radicchio … You can also roast pine nuts and mix them in (but unfortunately didn’t have any in stock)
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