Ziti With Chicory And Toasted Parmesan Breadcrumbs

To make the breadcrumbs - Heat a small heavy-bottomed frying pan over medium-high heat. Add the olive oil and breadcrumbs, stir until the breadcrumbs are well coated with the oil, and saute for 5 to 6 minutes until golden-brown. Transfer to a bowl. Add the salt, pepper and Parmesan. Toss with a fork until the cheese has melted, making sure the breadcrumbs don't clump up. Set aside.

Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, onions and pepper flakes. Stir well and saute for 6 to 8 minutes, until the onions are golden, stirring only occasionally. Add the garlic and continue to saute for 30 seconds, until the garlic has released its flavor, but doesn't take on any color. Increase the temperature to high and add half the chicory. Saute tossing constantly, as if you were tossing a salad, until the chicory has wilted. Add the balance of the chicory and saute tossing constantly, until wilted and all juices have evaporated. Season with the salt and pepper, and remove pan from heat.

Bring 6 quarts of water to a boil. When the water is boiling, add the salt and the ziti. Boil pasta until tender but still al dente. Drain well.

Return the skillet to the stove and re-heat the chicory over medium-high heat. When the oil begins to sizzle, quickly add the pasta, stock (or reserved pasta water) and pine nuts. Toss well, until the pasta is well coated with the sauce. Spoon into warm pasta bowls, sprinkle with the breadcrumbs and serve immediately.