Equipment
Ingredients
Pasta
- 400 g radiatore pasta, dry
Aromatics & Vegetables
- 45 ml extra virgin olive oil
- garlic, minced
- 1 g red pepper flakes
- 250 g cherry tomatoes, halved
- 50 g sun-dried tomatoes in oil, drained and chopped
- 150 g beet greens, washed thoroughly, tough stems removed, roughly chopped
Finishing
- 30 g parmesan cheese, finely grated
- 30 g pecorino romano cheese, finely grated
- 120 ml reserved pasta water, hot
- kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Bring a large pot of water to a rolling boil. Season generously with kosher salt until it tastes like the sea. Add the radiatore and cook until al dente, usually 10 to 12 minutes, or according to package instructions.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté until the garlic is fragrant and pale gold but not browned, about 1 minute.
Add the halved cherry tomatoes and chopped sun-dried tomatoes to the skillet. Cook, stirring occasionally, until the fresh tomatoes begin to soften, blister, and release their juices into the oil, about 4 to 5 minutes.
Carefully scoop out and reserve 120ml of the starchy pasta cooking water. Drain the radiatore in a colander.
Add the chopped beet greens to the skillet with the tomatoes. Toss continuously for about 2 minutes until the greens just begin to wilt but retain their bright color.
Add the drained radiatore to the skillet along with 60ml of the reserved pasta water. Toss vigorously over medium heat for 1 minute to allow the pasta to absorb the pan juices and for the starch to begin binding the sauce.
Remove the skillet entirely from the heat. Gradually sprinkle in the grated Parmesan and Romano cheeses while tossing the pasta constantly. If the dish seems dry, splash in a little more of the reserved hot pasta water until a glossy, light sauce coats the radiatore. Season to taste with salt and freshly ground black pepper.
Divide the pasta evenly among warmed bowls and serve immediately, optionally garnished with extra cheese or a drizzle of olive oil.
Chef's Notes
- Beet greens are an often-discarded culinary treasure. They have an earthy flavor similar to Swiss chard. Ensure you wash them thoroughly in multiple changes of water, as they can hold fine grit just like leeks or spinach.
- Using oil-packed sun-dried tomatoes is highly recommended here. Substituting a tablespoon of their packing oil for the standard extra virgin olive oil will profoundly amplify the rich tomato flavor throughout the dish.
- For strict vegetarians: Traditional DOP Parmesan and Pecorino Romano are made using animal rennet. To keep this dish 100 percent vegetarian, seek out hard Italian-style cheeses explicitly labeled as made with microbial or plant-based rennet.
- The secret to a cohesive pasta dish rather than just noodles with toppings is the reserved pasta water. The starch suspended in that water acts as a binder, emulsifying the olive oil, tomato juices, and cheese into a creamy, clinging glaze.
Storage
Refrigerator: 3 days — Store in an airtight container. The pasta may absorb the oils and require extra moisture when reheating.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or vegetable broth to revive the sauce.
