Wednesday, September 23, 2015
Spaghetti with Escarole
adapted from Bon Appetit magazine via epicurious.com
serves 4 generously
4 tablespoons good olive oil, divided
3 anchovy fillets, chopped
1/4 teaspoon red pepper flakes
2 garlic cloves, minced
1 large head escarole, washed and cut into 1-inch strips
1 cup water
salt and freshly ground pepper
1 pound spaghetti or spaghettini
grated Pecorino Romano or Parmesan cheese
Heat 2 tablespoons of oil in a large, heavy saucepan over medium heat. Add the anchovies and red pepper; stir for 1 minute. Add the garlic and stir for 30 seconds. Stir in the escarole. Add 1 cup of water, cover the pan, and reduce the heat to low. Cook until the escarole is tender, about 5 minutes. Season to taste with salt and pepper.
Meanwhile, cook the pasta in large pot of boiling salted water until tender but still firm to bite. Drain the pasta, reserving 1 cup of cooking liquid.
Add the pasta to the escarole mixture and stir over low heat to combine, adding the cooking liquid by tablespoonfuls to moisten if necessary. Stir in the remaining 2 tablespoons of oil. Divide the pasta among shallow bowls, sprinkle with cheese, and serve.