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Spaghettini with Spicy Escarole and Pecorino Romano

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Spaghettini with Spicy Escarole and Pecorino Romano

Spaghettini with Spicy Escarole and Pecorino Romano

Spaghettini with Spicy Escarole and Pecorino Romano is a pescatarian main course. This recipe makes 6 servings with 503 calories, 21g of protein, and 19g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have water, escarole, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Heat 2 tablespoons oil in heavy large saucepan over medium heat.
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Cooking OilCooking Oil
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Sauce PanSauce Pan
2
Add anchovies and dried crushed red pepper; stir 1 minute.
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Red Pepper FlakesRed Pepper Flakes
AnchoviesAnchovies
3
Add garlic; stir 30 seconds. Stir in escarole.
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EscaroleEscarole
GarlicGarlic
4
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.
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Salt And PepperSalt And Pepper
EscaroleEscarole
WaterWater
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Frying PanFrying Pan
5
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
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PastaPasta
WaterWater
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PotPot
6
Drain pasta, reserving 1 cup cooking liquid.
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PastaPasta
7
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.
Ingredients you will need
EscaroleEscarole
CheeseCheese
PastaPasta
Cooking OilCooking Oil
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BowlBowl
DifficultyHard
Ready In45 m.
Servings6
Health Score58
Very Healthy
DietsPescatarian
Dish TypesLunchMain CourseMain DishDinner
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