Spaghettini with Spicy Escarole and Pecorino Romano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The simplicity of this pasta dish lets the escarole shine. Excellent as an entrée or as a first course served before roasted chicken or beef. 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 |
Directions:
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.
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.
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.
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