Spaghettini with Spicy Escarole and Pecorino Romano
A flavorful Italian pasta dish combining tender spaghettini with sautéed escarole, anchovies, garlic, and red pepper flakes, finished with Pecorino Romano cheese. The slight bitterness of escarole perfectly balances the salty anchovies and spicy pepper.
Ingredients
- •4 tablespoons extra-virgin olive oil, divided
- •3 fillets anchovy fillets, chopped
- •¼ teaspoon dried crushed red pepper
- •2 cloves garlic cloves, minced
- •1½ pounds escarole
- •1 cup water
- •1 pound spaghettini
- •½ cup Pecorino Romano cheese
Cooking Instructions
- 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.
7 min
- 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.
10 min
- 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.
5 min
