The richness of the anchovies and capers combine with the sweetness of the Jerusalem artichokes for a full-flavored pasta balanced by the bracing bitterness of radicchio.
- 1/2 pound pasta, such as cavatappi, fusilli, or rotini
- 1/2 pound Jerusalem Artichokes, well scrubbed, halved lengthwise, & cut into 1/4" half-rounds.
- 2 heads radicchio, quartered through the core
- 4 tbsp olive oil, divided
- 1/2 tsp red chile flakes
- 4 garlic cloves, smashed, peeled, and coarsely chopped
- 2 tbsp capers, drained, plus more if you like
- 4 anchovy filets
- Salt to taste
- Juice of one lemon
- Grated Parmesan cheese for serving
- Heat 3 tbsp olive oil in a large heavy skillet or Dutch Oven over medium heat
- Add chile flakes and toast for 1-2 minutes
- Add garlic, capers, and anchovies -- turn down the heat if it sputters too much! -- and cook until garlic is golden. Use a wooden spoon to agitate the anchovies to help them dissolve into the oil.
- Lower heat, and add Jerusalem Artichokes
- Cook 25-35 minutes, stirring frequently, until artichokes are soft and beginning to caramelize
- In the meantime, preheat oven to 350 degrees & put a large pot of salted water on to boil
- Rinse radicchio quarters (but do not dry) and toss in a large bowl with remaining tbsp olive oil and a healthy dose of salt
- Arrange on a baking sheet cut sides up so that quarters are not touching and roast for 5-8 minutes (depending on how much water has been retained) until leaves are wilted and starting to darken, then turn over and roast for an additional 3-5 minutes.
- Once radicchio is in the oven, throw the pasta in the water. Cook until al dente, and drain, reserving 1/4 cup pasta liquid.
- Don't forget to take the radicchio out of the oven!
- Add cooked pasta to pan with Jerusalem artichokes and toss to combine. Add pasta liquid in small amounts if it seems dry.
- Arrange radicchio quarters on plate or bowl for serving, then top with pasta. Spoon lemon juice over, add extra capers if you'd like, and top with parmesan.
Beware! Jerusalem artichokes contain high levels of inulin, an indigestible soluble fiber. Some people think inulin is very good for you; some people think it causes terrible gas.