Spaghettini with Spicy Escarole and Pecorino Romano
MediterraneanEasyVegetarianGluten-Free

Spaghettini with Spicy Escarole and Pecorino Romano

A delicious mediterranean dish. perfect for vegetarians. and gluten-free friendly.

Total Time

76 min

Serves

4

Rating

0.0 (0)

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

Instructions

  1. 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. 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. 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.

Cooking Timer

01:16:00
Custom Timer (minutes)

Recipe Info

Prep Time:31 min
Cook Time:45 min
Total Time:76 min
Difficulty:Easy
Servings:4