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Pasta with Radicchio, Capers and Mint

Course: Pasta
Servings: 4
Author: Jess Smith via Inquiring Chef


  • 1 lb. (450 g) dry spirali pasta (or Anelli Siciliani - see note)
  • 1 Tbps. olive oil
  • 4 Tbsp. (60 g) capers, rinsed and drained
  • 20 Kalamata olives, pitted and quartered
  • 2 cloves garlic, minced
  • 1 small head radicchio, thinly sliced
  • 1 cup loosely-packed fresh mint, thinly sliced
  • zest from 1 lemon
  • 1 cup (30 g) freshly grated Parmesan, plus extra for serving
  • 1 Tbsp. fresh-squeezed lemon juice


  • Bring a large pot of water to a boil and cook pasta according to package directions. Meanwhile, heat olive oil in a large saute pan. Saute capers, olives and garlic in oil just until garlic begins to soften. Add radicchio and mint and stir quickly to combine. Remove pan from heat. Stir in lemon zest.
  • When pasta is cooked, drain it, reserving ½ cup (115 ml) of the cooking water. Add cooked pasta and cooking water to saute pan, tossing to combine with other ingredients. Add Parmesan and toss just to combine. Drizzle lemon juice evenly over pasta. Serve immediately.


adapted from "Anelli Siciliani con Radicchio", Gourmet Traveler, February 2011
The original recipe calls for Anelli Siciliani as the pasta. These are ring-shaped pastas which would be delightful, but I (not surprisingly) could not find them. Instead, I used Spirali and was very happy with the result. If you can get your hands on some Anelli Sicilliani, definitely use it.