Spaghettini with Spicy Escarole and Pecorino Romano

Name: Spaghettini with Spicy Escarole and Pecorino Romano
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