This is a riff an the traditional Sicilian dish of rapini sautéed with raisins and pine nuts. Anchovies and ricotta cheese deepen the flavor base, and radicchio adds its own bitter note. Ricotta substitutes can be puréed cottage cheese, farmer cheese, fromage blanc, quark, even mashed tofu. Besides radicchio, escarole, mustard greens or mizuna would be good.

3 c pasta, whole grain preferred here
4 T vegetable oil
1 T minced garlic
5 – 6 anchovies, or 1 T anchovy paste
2/3 c (golden) raisins, or other dried fruit
2/3 c pine nuts, or walnuts
3/4 c grated Parmesan, Romano, or Pecorino cheese, or other grating cheese
salt and pepper, to taste
1 c ricotta cheese
4 c or so thinly shredded or finely chopped radicchio

1. Cook pasta according to package directions and/or your own preference.

2. Meanwhile, heat oil in a skillet large enough to hold the pasta over medium heat. Add garlic, anchovies, and raisins. Sauté, stirring for a couple of minutes. Add pine nuts and cook, stirring, another couple of minutes, Watch that the pine nuts don’t burn. Take the skillet off the heat if this occurs.

3. Drain pasta, reserving some of the pasta water. Add the pasta to the skillet and stir to combine, adding some of the reserved pasta water as needed. Stir in half the cheese and season with some salt and pepper, remembering that both anchovies and Parmesan are salty.

4. Either divide the pasta among serving plates, topping each with ricotta, radicchio and the remaining cheese, or transfer the pasta to a large serving bowl, over which you can add the ricotta,  radicchio and remaining cheese, tossing to combine or not. If the mixture seems too dry, add more of the reserved pasta water.