Buckwheat pasta with radicchio, anchovies and toasted pinenuts / Tjestenina od heljde sa crvenim radičem, inćunima i tostiranim pinjolima

If I can choose, I rather eat whole grain pasta such as buckwheat/rye/spelt pasta. Not just that it's healthier, but it has a more particular taste then the regular one. Besides, I like to experiment with all kinds of sauces and condiments.
This time I used buckwheat pasta which in Italy is often called "pizzoccheri". They prepare it with greens like swiss chard or Savoy cabbage, potatoes and parmesan cheese and it's called "Pizzoccheri alla Valtellinese", you should try it!
I still decided to combine them with radicchio, anchovies and toasted pinenuts, and you must admit, the colors of the dish are just wonderful!

Ingredients, serves 2

200g buchwheat spaghetti
1 onion
1/2 radicchio, Treviso
3tbsp olive oil
1dl white wine
salt
thyme
4 anchovies, salted
1tbsp pinenuts, lightly toasted

Slice the radicchio into strips, preheat the olive oil in a saucepan and add the onion cut in little chunks and a pinch of salt. Saute' for about 5 minutes, add the sliced radicchio, more salt to taste, a bit of thyme and cook for 5 minutes. Then add white wine and cook on a medium heat for about 10 minutes more, stir from time to time. At the end of cooking add anchovies and cook for further 5 minutes.
Cook the pasta until al dente. When the pasta is cooked, toss it with the radicchio sauce and toasted pinenuts, a drizzle of wxtra virgin olive oil and black pepper and serve.

Recept na hrvatskom

Ako sam u mogućnosti da biram, radije pripremam integralnu tjesteninu, ili tjesteninu od heljde, raži, pira. Osim što su okusno puno zanimljivije i zdravije od obične tjestenine, duže vas drže sitima (barem mene) i odlično ih je kombinirati sa različitim umacima i sastojcima.
Inače, u Italiji je ova tjestenina poznata pod nazivom "pizzoccheri", a kombinira se sa zeljem, krumpirom i parmezanom. Takvo jelo se zove "pizzoccheri alla Valtellinese". Svejedno, ja sam se ovaj put odlučila za crveni radič, morate priznati da je boja jela prekrasna!

Sastojci za 2 osobe

200 g tjestenine od heljde 
1 luk
1/2 glavice crvenog radiča
3 žlice maslinovog ulja
1 dl bijelog suhog vina
sušeni timijan
sol
4 usoljena inćuna
1 žlica lagano tostiranih pinjola

Luk narežite na komadiće, maslinovo ulje zagrijte u posudi pa dodate luk i malo soli, pirjajte oko 5 minuta dok ne omekša. Zatim dodajte crveni radič narezan na trakice pa pirjajte još 5 minuta, zalijte bijelim vinom te kuhajte na laganoj vatri miješajući 10-ak minuta.
Dodajte usoljene inćune i kuhajte još 5 minuta dok se ne raspadnu u umaku.
Pinjole lagano tostirajte na suho na tavi, pazeći da ne zagore.
Tjesteninu skuhajte al dente, ocijedite, pomiješajte sa umakom i posipajte sa tostiranim pinjolima i malo maslinovog ulja. Odmah servirajte!