Ziti with Spicy Chicory and Toasted Parmesan Breadcrumbs recipes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/3 cup breadcrumbs
• sea salt
• ground black pepper
• 2 tablespoons finely grated Reggiano Parmesan
• 1/3 cup extra virgin olive oil
• 1 medium red onion – skinned, quartered and cut crosswise in 1/8” slices
• 1/4 to 1/2 teaspoon red chili pepper flakes to taste
• 4 large garlic cloves – skinned and very thinly sliced
• 1 large head chicory (or escarole) (1 1/2 lbs) (680gr) – thoroughly washed, spun dried and leaves cut in 1” pieces
• 3/4 to 1 teaspoon sea salt to taste
• ground black pepper
• 1 tablespoon sea salt for the pasta water
• 12 oz (340gr) ziti
• 1/2 cup vegetable stock or reserved cooking water from boiling the pasta
• 2 tablespoons pine nuts

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