for 4 servings
- 1 Radicchio (approx. 250 g)
- 1 Red onion
- 6 artichoke hearts (from a jar)
- ¾ cup cherry tomatoes
- 1 bunch Arugula
- 6 cups Penne
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- freshly ground peppers
- ½ cup Parmesan cheese
1 Pot, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Fork, 1 Tablespoon, 1 Wooden spoon, 1 Fine grater, 1 Sieve, 1 Immersion blender, 1 Coffee filter
Trim the radicchio, halve lengthwise and cut crosswise into approximately 1 cm slices. Peel the onion and slice thinly lengthwise.
Drain the artichoke hearts and cut into quarters or eighths. Wash and halve the tomatoes. Wash and sort the rocket, spin dry, remove any thick stalks and roughly chop the leaves.
Cook the pasta in plenty of boiling, salted water until al dente.
Heat half of the oil in a frying pan. Stir in the radicchio and onion and fry over a medium heat for 4-5 minutes, stirring frequently. Add the balsamic vinegar and season with salt and pepper.
Drain the pasta. Then mix with the radicchio, artichokes, tomatoes, rocket and the rest of the olive oil. Season with salt and pepper. Spoon into bowls, shave the Parmesan over the salad and serve hot.