Ingredients

• Kosher salt
• 12 ounces gemelli or other corkscrew-shaped pasta
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 8-to-9-ounce package vacuum-packed cooked beets, sliced, juice reserved (about 1/4 cup juice)
• Freshly ground pepper
• 1 bunch radishes, trimmed and thinly sliced
• 1/2 head radicchio, cored and thinly sliced
• 1 red onion, halved and sliced
• 3 cloves garlic, thinly sliced
• 1 cup fresh basil, roughly chopped
• 1/2 cup coarsely grated ricotta salata cheese (about 2 ounces)

Directions

• 1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• 2. Meanwhile, whisk 3 tablespoons olive oil, the vinegar and beet juice in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Add the beets, radishes and radicchio and toss well to coat. Set aside.
• 3. Heat the remaining 5 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, garlic, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes; add to the beet mixture and toss to coat.
• 4. Add the pasta, basil and 1/4 cup each ricotta salata and reserved cooking water to the beet mixture; season with salt and pepper. Toss well to coat, adding enough of the remaining cooking water to loosen. Top with the remaining ricotta salata.

Nutrition