Pasta with radicchio and purple basil

Some time ago at a market, I found this purple basil plant with an unusual color and a more delicate flavor than the classic variety. So I thought about a condiment that would enhance it, paired with other similarly colored ingredients to create a harmonious blend.

In particular, I chose red radicchio, rich not only in minerals and vitamins but also known for its liver-cleansing properties, stimulating bile production, and beneficial digestion, thanks to its fiber and bitter properties. I paired it with Tropea onion, rich in antioxidants (flavonoids, phenols, quercetin) and with a delightfully sweet flavor.

Our ingredients for the sauce were carefully selected, so all that's left to do is choose the pasta , preferably organic and artisanal because it's tastier. I suggest a fairly smooth short pasta, in particular, I chose Senatore Cappelli raschiatelli.
We're ready to proceed with the preparation, which requires just the same amount of time as the pasta cooking... ready in record time!

• 150g Senatore Cappelli raschios
• 1 head of red radicchio
• 1 red onion from Tropea
• A few purple basil leaves (if not available, use green basil)
• 1 tablespoon extra virgin olive oil
• Salt
• 1 teaspoon of acidulated umeboshi (optional)

• Bring a pot of water to a boil, and when it boils, add the organic pasta. Cook according to the instructions.
• Clean, wash and dry the radicchio, onion and basil
• Cut the radicchio into thin strips
• Cut the onion into half-moons
• Heat the oil in a pan and sauté the onion with a pinch of salt. Then add the radicchio and sauté for a minute. Season with salt and, if desired, add a little umeboshi vinegar for a slightly acidic and salty note.
• Finally, tear the basil leaves into pieces with your hands and mix them with the radicchio.
• For an elegant presentation, use a pastry cutter to layer the sauce on the bottom, then alternate the pasta and finish with the vegetables. Garnish the dish with a drizzle of extra virgin olive oil and a few purple basil leaves!

• To sweeten the bitterness of the radicchio, garnish with toasted and chopped almonds or pine nuts.