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Recipes

Spaghettini with Spicy Escarole and Pecorino Romano

By Michael LomonacoPhotography by Tina Rupp
Image may contain Spaghetti Food and Pasta

Recipe information

  • Yield

    4 to 6 Servings

Ingredients

4

tablespoons extra-virgin olive oil, divided

3

anchovy fillets, chopped

1

/4 teaspoon dried crushed red pepper

2

garlic cloves, minced

1

1/2 pounds escarole (about 1 large head), cut into 1-to-2-inch strips

1

cup water

1

pound spaghettini

Freshly grated Pecorino Romano cheese

Need to make a substitution?

Preparation

  1. Step 1

    Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add anchovies and dried crushed red pepper; stir 1 minute. Add garlic; stir 30 seconds. Stir in escarole. Add 1 cup water, cover pan, and reduce heat to low. Cook until escarole is tender, about 5 minutes. Season to taste with salt and pepper.

    Step 2

    Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

    Step 3

    Add pasta to escarole mixture and stir over low heat to combine, adding cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil. Divide pasta among shallow bowls, sprinkle with cheese, and serve.

    Step 4

    To prep greens, cut the leaves into 1-inch pieces and place them in a large basin of cold water (any dirt will sink to the bottom). Pull them out a handful at a time, and dry them in a salad spinner.

Explore Bon AppétitPastaItalianEuropeanEscaroleChicoryLeafy GreensVegetablePecorinoCheeseSpaghettiPasta & NoodlesAnchovyFishSeafoodEasyQuickWeeknight MealsMainNut-FreeSimmerDinner