Originally, the recipe was conceived to use up some slow-cooker pork shoulder leftovers, but its simplicity and bright colors had me thinking about boring old pasta in a new way. Come to think of it, you could use leftover roast chicken too, but the tomatoes and radicchio go nicely with the tender pork.
- Approx. 2 cups farfalle pasta (uncooked)
- 12-15 cherry tomatoes
- 2 cups radicchio, julienned
- 1 tablespoon olive oil
- 1 teaspoon oregano
- ½ teaspoon fennel seed
- Dash of red pepper flakes
- Salt and pepper, to taste
- 10 black olives
- 1 ½ cup roasted pork shoulder
- 1 ounce fresh mozzarella
Boil the pasta in salted, oiled water for about 11 minutes. When you drain it, reserve a half cup of the pasta water.
Sauté the cherry tomatoes in the olive oil for about 4-5 minutes then crush with a spatula or potato masher. Add the radiccio and sauté with the tomatoes until wilted. Add the oregano, fennel, red pepper flakes, salt, and pepper and cook for another few minutes. Put on low heat, then add the olives and pork so that both are heated through.
After another 4-5 minutes, add the pasta water and, if it's too watery, turn off the heat so the sauce cooks down.
Plate the farfalle and spread a few thin slices of fresh mozzarella on top, then spoon the sauce over and serve.