This roasted persimmon and radicchio pasta is a fall favorite of mine that I like to make whenever persimmons start to show up at our grocery stores in late fall/winter. After roasting them for the first time, I never looked back. It really brings out their flavor and sweetness, which pair perfectly with bitter radicchio in this recipe. The addition of salty kalamata olives makes for a complex marriage of flavors.
Incorporating a mix of tastes helps create a balanced, satisfying dish and I love exploring ways to achieve that harmony (our 5 basic tastes are sour, sweet, salty, bitter and umami). You can use any pasta you like in this recipe, but I am always partial to brown rice, chickpea or lentil. A drizzle of extra virgin olive oil and some freshly grated pecorino romano round this dish out beautifully.
Persimmons are a delicious fruit that can be used in both, sweet and savory applications. Their vibrant orange hue adds a pop of color to any dish.
Step by Step Instructions for Roasted Persimmon and Radicchio Pasta
Gather all ingredients: Spaghetti, radicchio, persimmon, leek, garlic, thyme, kalamata olives, pine nuts, extra virgin olive oil, fine sea salt, black pepper, grated pecorino Romano.
Preheat oven to 375°F. Slice persimmons into ¼-inch wedges, toss with extra virgin olive oil and sprinkle with salt, and pepper.
Roast the persimmons until the edges
begin to brown, about 15 minutes.
Rinse, trim, and cut the leek in half.
Then slice it thinly.
Heat 2 Tbsp olive oil in a saucepan over medium-low. Sauté leeks until translucent, about 5 min.
Stir in the garlic, cook for another minute, then add the pine nuts, thyme, and olives. Sauté 2 to 3 min and season with salt and pepper.
Add the chopped radicchio and sauté for just about a minute, stirring frequently, to allow the radicchio to soften, without turning brown.
Add the cooked spaghetti and roasted persimmons into the pan and toss everything to combine.
Sprinkle with freshly grated pecorino Romano (if using) and serve.
Roasted Persimmon and Radicchio Pasta
Sweet persimmons, bitter radicchio and salty kalamata olives combine beautifully in this quick and flavorful pasta dish.
4
servings20
minutes30
minutesKeep the screen of your device on
Ingredients
1/2 head of radicchio (core removed, chopped and rinsed)
2 persimmons (I usually use Fuyu or Hachiya which are common in grocery stores)
1 leek
3 cloves garlic, minced
1/4 cup pine nuts
1/2 cup kalamata olives, halved
1 tsp fresh thyme leaves (approximately 2 sprigs)
3 tbsp extra virgin olive oil, divided (extra for serving)
1 tsp fine sea salt, divided
1/4 tsp or a few cracks of freshly ground pepper
1/4 cup freshly grated pecorino romano or parmesan
12 oz spaghetti (I like using brown rice, chickpea or lentil-based)
Directions
- Preheat the oven to 375F and place a rack in the center. Remove the tops from the persimmons, cut into ¼ inch wedges (remove seeds if you find any). On a baking sheet lined with parchment paper, toss the persimmons with 1tbsp extra virgin olive oil and season with ¼ tsp sea salt and a couple cracks of black pepper. Roast in the oven until the edges begin to brown; approximately 15 minutes.
- Cook your spaghetti al dente according to package directions.
- While the spaghetti cooks, slice the leek in half lengthwise, remove the root end and dark green tops and then slice each half into thin half circles. Heat a large saucepan to medium low heat. Add the remaining 2 tbsp of extra virgin olive oil. Add the leeks and sauté until they start to turn translucent; approximately 5 minutes. Add the garlic and cook for another minute.* Add the pine nuts, thyme leaves and olives and sauté, stirring occasionally, for another 2-3 minutes. Season with the remaining ¾ tsp fine sea salt and a few cracks of black pepper.
- Add the chopped radicchio and sauté for just about a minute, stirring frequently, to allow the radicchio to soften, without turning brown.** Add the cooked spaghetti and roasted persimmons into the pan and toss everything to combine.
- To serve, drizzle with additional extra virgin olive oil and freshly grated pecorino romano or parmesan.
Notes
- *If your pan seems a bit dry at this point, you can add another tbsp of extra virgin olive oil.
- **Radicchio will inevitably turn brown if cooked just a little too long. It is still perfectly edible at that point, but sauteing it only briefly to soften it will ensure it stays beautiful and retains its nutrients.
