3 cups uncooked fusilli or cavatappi (about 8 ounces)
1 teaspoon olive oil
4 cups torn radicchio
1/2 teaspoon crushed red pepper
3 garlic cloves, chopped
10 cup chopped spinach
3/4 cup picholine olives, pitted and chopped
1 tablespoon chopped fresh or 1 teaspoon dried oregano
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
1/4 teaspoon sea salt
1/8 teaspoon black pepper
4 lemon wedges
How to Make It
Preheat oven to 350°.
Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Place crumbs on a baking sheet. Bake at 350° for 7 minutes or until golden. Set aside.
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water.
Heat oil in a large Dutch oven over medium-high heat. Add radicchio, red pepper, and garlic; sauté 1 minute. Add spinach, olives, and oregano; toss 2 minutes or until spinach wilts. Add pasta and reserved pasta water; cook 1 minute. Remove from heat; stir in cheese, salt, and black pepper. Sprinkle each serving with 2 tablespoons breadcrumbs. Serve with lemon wedges.
This was decent, but surprisingly bland given the feta and olives. The amount of pasta water was a bit much, I think, and it might have dulled the flavors a bit. To salvage it, I cooked up a few strips of bacon and crumbled them into the pasta, added a couple teaspoons of the bacon fat, and added 5 or 6 chopped sun-dried tomatoes. That made it much better, although the leftovers still weren't very good. I think this recipe would be much better if the feta were incorporated into a sauce instead of just diluted with pasta water.
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