 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
2 cups whole wheat penne |
1 head escarole, chopped (or substitute gai choy, kale, swiss chard, spinach) |
4 tablespoons extra virgin olive oil |
1/4 cup capers, drained and patted dry |
5 garlic cloves, sliced |
1/2 cup fresh parsley, roughly chopped |
1/4 teaspoon red pepper flakes |
1 (28 ounce) can whole canned tomatoes, crushed slightly, liquid reserved |
1 (15 1/2 ounce) can chickpeas, drained, rinsed and patted dry |
1 teaspoon salt and pepper |
2 bay leaves |
1/2 cup parmesan cheese, freshly grated, plus more for garnish |
Directions:
1. Cook the pasta according to the package directions.
2. Add the escarole to pasta water during the last 2 minutes, cover and do not stir.
3. Remove the escarole with tongs; set aside.
4. Drain the pasta, reserving 1/2 cup cooking liquid.
5. For the capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
6. Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute.
7. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes.
8. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.
9. Add the cooked pasta to the skillet and toss with the sauce.
10. Stir in the cheese and top with fried capers, if using, and more cheese.
|
|